Haricots Verts, Pistachio Recipe
Make Haricots Verts, Pistachio Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Frequently paired with
The best thing to pair and share with haricots verts, pistachio
Ingredients
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Haricots Verts (Green Beans)
Pistachio Vinaigrette
Finish & Garnish
Method
Haricots Verts (Green Beans)
Trim and prepare
Rinse 1 lb haricots verts and trim the stem ends. Leave whole or cut to 2–3 inch lengths per preference.
Bring water to boil
In a large pot, bring 6 cups water and 1 tbs kosher salt to a rolling boil.
Blanch
Add the haricots verts to the boiling salted water and cook until bright green and just tender, 2 to 3 minutes (watch carefully; they cook quickly).
Shock
Immediately transfer the beans to a large bowl of ice water to stop cooking and preserve color. Chill for 2–3 minutes, then drain thoroughly and pat dry on paper towels or a clean kitchen towel.
Pistachio Vinaigrette
Toast pistachios
Place 1 cup shelled unsalted pistachios in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Remove from heat and let cool slightly.
Blend vinaigrette
In a food processor or high-speed blender add the toasted pistachios (reserve 2 tablespoons chopped for garnish), 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp white wine vinegar, 1 small peeled garlic clove, 1 tsp Dijon mustard, 1 tsp honey, 2 tbs warm water, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Pulse and then blend until a slightly coarse, emulsified dressing forms. If mixture is too thick, add warm water 1 teaspoon at a time to reach a pourable but textured consistency (about 2–4 tbs total). Taste and adjust seasoning and lemon as desired.
Finish dressing
If you prefer a smoother vinaigrette, continue blending until smooth. For more texture, pulse less so small pistachio bits remain.
Finish & Serve
Toss haricots verts
Place the blanched and dried haricots verts in a large bowl. Add 1 tsp extra-virgin olive oil and 3–4 tbs pistachio vinaigrette (reserve additional vinaigrette for serving). Gently toss to coat evenly.
Plate and garnish
Transfer the dressed haricots verts to a serving platter. Sprinkle the reserved 2 tbs toasted chopped pistachios over the top, grate 1 tsp lemon zest evenly, and finish with a light sprinkle of flaky sea salt.
Serve
Serve immediately at room temperature or slightly chilled. Offer any remaining vinaigrette on the side.