Green Beans with Hazelnuts and Lemon

  • 6reviews
  • 19saves
  • 20min

About this recipe: The hazelnuts and lemon zest add a delightful touch to green beans.

Christina

Ingredients

Serves: 8 

  • 675g (1 1/2 lb) fresh green beans, trimmed
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons lemon zest
  • 30g (1 oz) chopped toasted hazelnuts
  • salt and freshly ground black pepper to taste

Method

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
  2. Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans to serve.

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Reviews (6)

Colin3107
2

Made just as the recipe except for the oil, used balsamic and its an unusual taste but all 6 at the table asked for more, that says it all. - 12 Dec 2010

STRIKA
by
0

Used different ingredients. Made this for Easter and it was very good. Used toasted almonds instead of hazelnuts and added some lemon juice to the cooking water. Reheats nicely if you don't overcook the beans. - 24 Jul 2008

BOBBYBROWN30
by
0

Used different ingredients. Like some other reviewers, I used toasted almonds. The lemon gave the beans a lovely freshness without being overpowering & the almonds added a lovely crunch. - 24 Jul 2008

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