Green beans with toasted walnuts


The toasted walnuts add texture to the simple boiled green beans.


1 lb green beans (fresh green beans, ends snapped off)
2 T tarragon
1⁄4 c walnut (shelled kernels, toasted and and chopped)
1 1⁄2 T olive oil (extra virgin)
  seasoning (salt and ground black pepper)


  1. Bring 2 1/2 quarts of water to a boil. Cook salt and green beans for 5 minutes, until tender. Drain.
  2. In a large serving bowl, mix together the green beans, walnuts and tarragon leaves.
  3. Drizzle or trickle the olive oil over top, tossing gently. Salt and pepper to taste.
  4. Serve warm or room temperature.


If you don't like walnuts, try hazelnuts, or pine kernels with parsley or basil.

Substituting walnuts, tarragon and olive oil with toasted almonds, parsley, butter, and a squeeze of lemon juice also add a nice texture and flavor to the green beans.

4 servings
Preparation time
Cooking time
Total time
20 minutes