Recipe | Green Beans with Lemon-Almond Pesto

By Kiersten | Last Updated: January 12, 2018

Green Beans with Lemon-Almond Pesto
I don’t know what’s up with my green beans this summer. The plants themselves are looking nice and lush (despite a few brown leaves here and there), but they’re not producing many beans. This has been my harvest so far:

Bean Harvest
Sad, right? Whenever I attempt to grow beans, I end up having to buy more beans to supplement what I grow. Because dinner with 5 beans to split between my husband and me as a side dish? That’s just not going to work. So when I made this Green Beans with Lemon-Almond Pesto recipe, I used my 5 beautiful, perfect, delicious heirloom beans and then bought the rest from the farmers market. The beans from the farmers market were delicious, but they definitely weren’t as pretty.

Green beans and almonds are a classic combination, so I thought I’d try making a pesto with almonds to put my own twist on Green Bean Almondine. Green Bean Almondine is one of those dishes that I find myself loving sometimes and loathing others. When it’s done right, it’s so good! When it’s done wrong, those soggy little slivers of almonds bring absolutely nothing to the table.

Unlike the soggy buffet version of Green Bean Almondine, the almonds really shine in this easy summer side dish. A bright note of lemon and the pungent flavor of garlic are the perfect addition to the traditional green bean and almond pairing. In fact, the pesto is so tasty, you might want to start putting it on everything you eat!


Green Beans with Lemon-Almond Pesto

Green Beans with Lemon-Almond Pesto [angle]

This easy side dish is a twist on the classic combination of green beans and almonds.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6


  • cooking spray or olive oil mister
  • 1 1/2 lbs. green beans, trimmed
  • 1/2 c. almonds
  • 1 garlic clove
  • 1 tbsp. lemon juice
  • 1 tbsp. extra-virgin olive oil
  • salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. Spray a rimmed baking sheet with cooking spray. Place beans on sheet in a single layer and spray tops with additional cooking spray. Roast for 15 minutes or until tender.
  3. Combine almonds, garlic, lemon juice, olive oil, salt, and pepper in food processor and process until roughly chopped. Spoon over green beans before serving.

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I know, I especially love the purple speckled ones–Dragon Tongue Beans. They are the tastiest beans I’ve ever had too, if they’d only grow more!

Aw, I so wish I grew green beans this year. They do a little too well here and we always get sick of them, but maybe I’ll try again next year. Your lemon almond pesto sounds delicious! I love lemon on veggies 😀

I think next year I’m just going to have to plant a lot more so I get enough to make recipes with (without having to buy more). The plants themselves seem to grow really well here, but for some reason I have an issue with yield.

I spotted a deer in the yard a few houses down from ours the other day! Now I think I know where my vanishing eggplant plants went. Maybe next year I’ll have to put up a fence…

I love the look of this dish and one can never go wrong with Lemon or Almonds when it comes to cooking. However, I do not own a food processor!!! D: I am thinking about using my mortar/pestle to grind up the almonds and garlic, and then mixing them up in a bowl with the lemon and olive oil, etc. Do you think this would have about the same outcome? I so want to try this recipe, and I will! (:

I think that would work just fine! If you have a hand chopper, that would work too–just coarsely chop the almonds and garlic with it. Let me know how it turns out! 🙂

I am so old school that I do not even own a hand chopper! I still made this dish despite my handicap and I served it for Thanksgiving! My family loved it! The flavor was still spot on and the dish was actually a huge success! I will be making it again next year! 😀 I had a little bit under 2 lbs. of green beans and I used a cup of almonds. I used two cloves of garlic, two tablespoons of meyer lemon juice (I am a HUGE lemon flavor fan), and one and a half tablespoons of olive oil. It just tasted marvelous (: Thank you so much for sharing this recipe!

I love this idea! I’ve never baked green beans like this and then to top them with such an awesome pesto?! Love it. Want to try it. Thank you.

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