Beans with mint and pistachio pesto

A quick and easy yet healthy and filling meal!

By Jennene Plummer
  • 15 mins preparation
  • 5 mins cooking
  • Serves 8
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Beans with Mint and Pistachio Pesto
  • 250 gram green beans
  • 8 yellow squash, halved
  • 1/2 bunch mint, leaves picked
  • 1/2 cup olive oil
  • grated zest and juice of 1 lemon
  • 1/4 cup pistachio kernels, plus 1 tablespoon extra, chopped
  • 200 gram grape tomatoes


Beans with Mint and Pistachio Pesto
  • 1
    Bring a large saucepan of salted water to the boil on high. Blanch beans and squash for 1 minute until bright in colour and tender crisp. Drain and refresh in iced water, then drain well.
  • 2
    In a small food processor, combine mint, oil, zest, juice and pistachios. Process until well combined and slightly chunky.
  • 3
    Arrange vegetables on a serving platter with tomatoes. Drizzle with pesto, then sprinkle with extra pistachios.


If your beans are older, trim them by removing their tops and tails.