Green Beans With Hazelnuts And Lemon Recipe

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Green Beans with Hazelnuts and Lemon

Eden Noelle Smith


The hazelnuts and lemon zest add a wonderful light touch.

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20 Min


1 1/2 lb
fresh green beans, washed and trimmed
2 Tbsp
olive oil
1 1/2 tsp
lemon zest
1/3 c
hazelnuts, chopped and toasted
salt and pepper to taste

Directions Step-By-Step

In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made a day ahead, chilled and covered. Reheat beans, preferable in a microwave.
Variations: Use toasted almonds instead of hazelnuts and add some lemon juice to the cooking water. Omit the olive oil and substitute a slightly sweet balsamic drizzle sauce when tossing the beans, hazelnut and zest.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy