Holiday Green Beans with Pistachio Pesto

By: Cheryl Forberg
Yield: 8 servings


  • 1 1/2 pounds (24 ounces) trimmed green beans, cut in 2 to 3 inch pieces, blanched*
  • 1 tablespoon grapeseed or olive oil
1 cup chopped onion (red, yellow or white)
4 slices turkey bacon, cooked, drained and crumbled
2 roasted yellow or red Bell peppers, peeled, seeded and cut in matchsticks
  • 1/4 cup Pistachio Pesto


Holiday Green Beans
Heat oil in large nonstick sauté pan. Add onion and cook for 4 to 5 minutes or until softened and just beginning to brown. Add bacon and cook one minute longer. Add beans and bell pepper and cook for 2 to 3 minutes or until beans are tender but still bright green. Crumble the pesto over the beans and toss evenly to distribute. Serve immediately.

* I used 1 24 oz. pkg TJ’s frozen green beans FYI – thawed but not blanched

Nutrition Analysis for one serving Holiday Green Beans with Pistachio Pesto
Calories 100, Calories from Fat 50, Total Fat 6 g, Sat Fat 1 g, Trans Fat 0 g, Cholesterol 5 mg, Sodium 85 mg, Total Carbohydrate 10 g, Fiber 3 g, Sugar 5 g, Protein 3 g, Vitamin A 15%, Vitamin C 70%, Calcium 6%, Iron 6%