Follow these steps for perfect results
green beans
trimmed
hazelnuts
toasted and coarsely chopped
extra virgin olive oil
fresh mint
chopped
garlic
minced
lemon juice
cayenne pepper
salt
Trim green beans.
Toast hazelnuts and coarsely chop.
Blanch green beans in boiling water for 3 minutes.
Drain green beans and rinse with cold water.
Pat green beans dry and place in a salad bowl.
In a separate bowl, combine olive oil, lemon juice, minced garlic, cayenne pepper, and salt.
Just before serving, toss the green beans with the dressing.
Sprinkle with chopped hazelnuts and mint.
Expert advice for the best results
Toast the hazelnuts for extra flavor.
Blanch the green beans until they are bright green and crisp-tender.
Adjust the amount of cayenne pepper to your liking.
Everything you need to know before you start
5 minutes
The pesto can be made ahead of time.
Arrange the green beans artfully on a platter.
Serve as a side dish with grilled meats or fish.
Pair with a light salad for a complete meal.
Crisp and refreshing, complements the herbal flavors.
Light and refreshing white wine.
Discover the story behind this recipe
Fresh, seasonal ingredients are a hallmark of Mediterranean cuisine.
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