{"id":8372,"date":"2021-04-23T18:50:31","date_gmt":"2021-04-24T01:50:31","guid":{"rendered":"https:\/\/bonkerz4food.com\/?p=8372"},"modified":"2026-03-24T23:21:56","modified_gmt":"2026-03-25T06:21:56","slug":"herbed-green-beans-with-almonds","status":"publish","type":"post","link":"https:\/\/bonkerz4food.com\/index.php\/2021\/04\/23\/herbed-green-beans-with-almonds\/","title":{"rendered":"Herbed Green Beans with Almonds"},"content":{"rendered":"\n

This Herbed Green Beans with Almonds recipe is a great way to elevate the basic green bean and turn it into a celebratory dish! Also, its quick and easy enough to prepare on a weeknight. The herb and citrus dressing makes these green beans extra special. Plus, the toasted almonds takes this dish over the top!<\/p>\n\n\n\n

Fresh Herbs, Lemon Zest and Toasted Nuts Elevate any Dish!<\/h2>\n\n\n\n

I feel like fresh herbs, lemon zest and toasted nuts elevate any dish. In this recipe I used fresh parsley, basil and chives and lots of lemon zest in a basic red wine vinegar and olive oil dressing and drizzled it over the green beans. But, you can use any fresh herbs that you like in this dressing. I have a container herb garden and those are a few of the herbs that I always have on hand.<\/p>\n\n\n\n

By saut\u00e9ing the green beans in a hot skillet I was able to get the most possible flavor out of them. You can blanch the green beans in a big pot of salted water, but I find saut\u00e9ing them is a tastier option. <\/p>\n\n\n\n

Of course, whenever you’re using nuts, it is always important to toast them! If I’m only toasting a handful of nuts, I’ll do it in a hot skillet on the stove top, but if its a lot of nuts, I prefer placing them on a baking sheet and toasting them in the oven. Just remember to keep a close eye on them so you don’t burn them. They seem to go from raw to burnt pretty quickly if you’re not careful!<\/p>\n\n\n\n

Herbed Green Beans with Almonds is a Delicious Alternative to Green Bean Casserole<\/h2>\n\n\n\n

This dish is a delicious alternative to green bean casserole. It is dairy and gluten free, making it perfect for all my friends and family. I served these Herbed Green Beans with Almonds on Easter Sunday. It was such a tasty accompaniment to my Orange and Mustard Glazed Ham that we didn’t have any leftovers!<\/p>\n\n\n\n

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Herbed Green Beans with Almonds<\/h2>\n\n
\n \t\t \t\t\tRecipe by Margaret Sanfelippo<\/span>\n \t\t\n
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  • <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/span><\/li><\/ul>5.0<\/small> from<\/small> 5<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Course: Side Dishes<\/mark><\/span>Cuisine: American<\/mark><\/span>Difficulty: Easy<\/mark><\/span> <\/div>\n\t<\/div>\n\t\t\n\t\n\t\t\t
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    <\/path><\/svg><\/span>Servings<\/span>
    \n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/div>

    6<\/p>servings<\/span><\/div>

    <\/path><\/svg><\/span>Prep time<\/span>

    15<\/p>minutes<\/span><\/div>

    <\/path><\/svg><\/span>Cooking time<\/span>

    10<\/p>minutes<\/span><\/div>

    <\/path><\/svg><\/span>Total time<\/span>

    25<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\t\t

    Topping these green beans with a herb and citrus dressing and some slivered almonds is a great way to elevate the basic green bean and turn it into a celebratory dish!<\/p>\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      1<\/span> lb<\/span> green beans, ends trimmed<\/span> <\/p><\/li>

    • <\/span>

      2<\/span> tbsp<\/span> shallot, chopped<\/span> <\/p><\/li>

    • <\/span>

      4 <\/span> tbsp<\/span> extra virgin olive oil<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> tbsp<\/span> parsley, chopped<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> tbsp<\/span> basil, chopped<\/span> <\/p><\/li>

    • <\/span>

      2<\/span> tsp<\/span> chives, chopped<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> lemon zest<\/span> <\/p><\/li>

    • <\/span>

      2<\/span> tsp<\/span> red wine vinegar<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> salt<\/span> <\/p><\/li>

    • <\/span>

      1\/4<\/span> tsp<\/span> ground black pepper<\/span> <\/p><\/li>

    • <\/span>

      1\/4<\/span> cup<\/span> sliced almonds, toasted<\/span> <\/p><\/li><\/ul>\n\t\t\t \t\t<\/div>\n\n\t\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • First make the herb sauce. In a small bowl, stir together the parsley, basil, chives and lemon zest. Add 2 tbsp olive oil, red wine vinegar and stir until blended. Season with 1\/4 tsp salt. Set aside.<\/li>
      • In a large saut\u00e9 pan over medium heat, warm 2 tbsp of olive oil. Add the shallots and cook, stirring occasionally, until tender and translucent, about 1-2 minutes. Add the green beans and cook, stirring occasionally, until tender but still firm, about 8 minutes. Season with 3\/4 tsp salt and 1\/4 tsp ground pepper. Transfer to a serving dish.<\/li>
      • Top with the herb sauce and toasted almonds. Serve warm or at room temperature.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \t\n\t\t\t