Name: Green Beans with Pine Nuts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mediterranean-Inspired
Ingredients: Fresh green beans, trimmed; Olive oil (or butter); Garlic, minced; Pine nuts; Grated Parmesan cheese (optional); Salt, to taste; Black pepper, to taste

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I love making these green beans with pine nuts because they’re simple, fresh, and full of flavor. The tender beans get just enough crunch from the toasted pine nuts, while garlic and Parmesan add depth and richness. It’s a quick, healthy side dish that works beautifully with almost any main course.

Why I’ll Love This Recipe

I like that this recipe is as easy as it is elegant. The green beans retain their bright color and slight bite, the pine nuts give a nutty crunch, and the Parmesan ties it all together with a savory, salty finish. It’s versatile enough to serve alongside roast chicken, steak, or even pasta, and I can easily adapt it with different nuts, cheeses, or seasonings depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh green beans, trimmed
Olive oil (or butter)
Garlic, minced
Pine nuts
Grated Parmesan cheese (optional)
Salt, to taste
Black pepper, to taste

Directions

I bring a large pot of salted water to a boil.
For softer beans, I boil them for 5 minutes. For a crunchier texture, I blanch them for just 1–2 minutes. I then drain them well.
While the beans cook, I lightly toast the pine nuts in a dry skillet over medium heat until golden and fragrant, then remove them from the pan.
In the same skillet, I heat olive oil (or butter) and sauté the garlic for about 30 seconds until fragrant.
I add the cooked beans to the skillet, season with salt and pepper, and toss to coat.
I sprinkle in the toasted pine nuts and Parmesan cheese (if using) before serving.

Servings and Timing

Servings: 4
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

I like switching things up with this recipe:

Swap pine nuts for slivered almonds, pecans, or cashews.
Use pumpkin seeds or sunflower seeds for a nut-free version.
Replace Parmesan with Asiago, Pecorino Romano, goat cheese, or feta.
Use high-quality butter instead of olive oil for a richer taste.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a skillet with a touch of olive oil or butter to restore their flavor and texture.

FAQs

1. Can I use frozen green beans?

Yes—I thaw them first and pat them dry so they don’t water down the dish.

2. Do I need to toast the pine nuts?

I do, because toasting brings out their nutty flavor and makes the dish more aromatic.

3. Can I make it dairy-free?

Yes—simply omit the cheese or use a dairy-free alternative.

4. How do I keep the beans bright green?

I blanch them briefly, then drain and toss them immediately into the skillet. This keeps them vibrant and fresh-looking.

5. Can I make it ahead of time?

I prefer to cook the beans and toast the nuts ahead, then quickly reheat and assemble before serving for the best texture.

Conclusion

I find these green beans with pine nuts to be one of my favorite go-to vegetable sides. They’re quick, adaptable, and always a hit at the table—proof that the simplest recipes often deliver the best results.