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1 1/2 lbfresh green beans, washed and trimmed
2 Tbspolive oil
1 1/2 tsplemon zest
1/3 chazelnuts, chopped and toasted
·salt and pepper to taste
How to Make Green Beans with Hazelnuts and Lemon
- 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.