Ready in under 30 minutes, pistachio pesto French beans are a bright, elegant side that lets seasonal green beans shine.
This simple recipe pairs crisp-tender French beans with a nutty, herb-forward pistachio pesto and a cooling smear of crème fraîche for contrast and richness.
Why this recipe works
The contrast of texture is essential here: crisp beans against a coarse, slightly oily pesto provides a satisfying bite.
Pistachios bring sweetness and fat that carry basil and Parmesan without overpowering delicate beans.
Using crème fraîche as a base on the plate creates a cooling layer that rounds the pesto’s intensity.
The dish is visually appealing and quick to prepare, making it ideal for weeknights or as an elegant accompaniment at a dinner party.
Ingredients (for 2 people) — what matters and why
French beans 125 g — choose fresh, uniformly sized beans for even cooking and an attractive presentation.
Pistachios 50 g, toasted — toasting deepens flavor; roughly chopped gives the pesto texture and visual interest.
Large pack basil — fresh basil is the backbone of the pesto’s aroma and freshness.
1 garlic clove — one clove keeps the pesto bright, not sharp; adjust for garlic lovers.
25 g Parmesan — adds umami and salt; finely grate or shave for best integration.
75 ml extra-virgin olive oil — emulsifies the pesto and adds silky mouthfeel.
200 ml crème fraîche — spreads easily and contrasts pesto heat with cool creaminess.
Salt and freshly ground black pepper to taste, plus lemon zest if you want a lift.
Make the pistachio pesto (short guide)
Combine basil, garlic, toasted pistachios, and Parmesan in a food processor and pulse until roughly chopped.
Slowly stream in the olive oil while pulsing to create a chunky, spreadable pesto that’s not over-processed.
Taste and season with salt and a squeeze of lemon if needed to lift the flavors.
Reserve a few chopped pistachios for sprinkling at the end to add crunch and brightness.
Cook the beans perfectly
Bring a large pot of salted water to a rolling boil; salt like the sea to season the beans through.
Add the French beans and boil for 3–4 minutes until they are bright green and still slightly crisp.
Immediately plunge the beans into ice water to stop cooking and preserve color and texture.
Drain thoroughly so the pesto will cling rather than slide off.
Assembly and plating tips
Toss the drained beans with a few spoonfuls of pesto so they are lightly coated, not saturated.
Spread a thin, even layer of crème fraîche across the center of your serving plate to anchor the beans and provide contrast.
Arrange the pesto-coated beans over the crème fraîche, drizzle with a touch more olive oil, and sprinkle reserved pistachios and a little extra Parmesan.
Finish with a grind of black pepper and a few basil leaves for a fresh look.
Timing and workflow for busy cooks
Toast pistachios first, then make the pesto while the water comes to a boil; this overlapping saves time.
Blanch the beans while you quickly finish the pesto and spread the crème fraîche on the plate.
Everything can be ready in about 20–30 minutes, which makes this an excellent last-minute side for a main like roast chicken or grilled fish.
If you want to prepare elements ahead, pesto keeps well refrigerated for two days in an airtight container.
Flavor variations and add-ins
Swap half the basil for parsley or mint for a different herbal profile and quicker-peeling green.
Add lemon zest or a small splash of lemon juice for extra brightness if the dish feels too rich.
For a spicier edge, stir in a pinch of red pepper flakes to the pesto or sprinkle toasted chili flakes on top.
If you prefer more creaminess, swap crème fraîche for a tangy Greek yogurt mixture to reduce richness slightly.
Pairings and serving suggestions
This side pairs beautifully with grilled or pan-seared proteins such as salmon, chicken, or lamb.
It’s also a lovely companion to a grain bowl or roasted vegetable plate for a vegetarian meal.
For a Mediterranean-themed menu, serve alongside a tomato and burrata dish or a simple caprese pasta salad like this Caprese Tortellini Pasta Salad for a fresh touch.
The herbaceous pesto also complements rustic breads and light, flaky flatbreads, such as Homemade Puffy Pita Bread.
Storage and reheating
Pesto stored in a jar with a thin film of oil over the top will keep in the fridge for up to 48 hours.
Blanched beans are best eaten the same day; reheating will soften them and diminish the bright color.
If you must store a plated version, keep the pesto separate and reassemble when ready to serve for the best texture and presentation.
Leftover assembled beans can be warmed briefly in a skillet over low heat, turning gently to avoid overcooking.
Frequently Asked Questions
Can I use regular green beans instead of French beans?
Yes, regular green beans work; trim and pick similarly sized pods so they cook evenly.
Can I make this nut-free?
Replace pistachios with toasted sunflower seeds and omit Parmesan or use a dairy-free hard cheese alternative if needed.
How far ahead can I make the pesto?
Pesto is best within 48 hours refrigerated; store a thin layer of oil on top to preserve color.
Is crème fraîche necessary?
Crème fraîche provides a silky, tangy base, but full-fat Greek yogurt is an acceptable swap for a lighter finish.
Can I roast the beans instead of blanching?
Yes; roast at high heat until slightly blistered, then toss with pesto for a deeper, smoky flavor.
What should I serve this with?
Serve with grilled fish, roast chicken, or a grain salad; it also complements a fresh burrata or caprese-style dish like this Roasted Olive Tomato Burrata.
Two simple, related ideas to explore: try a grain-forward plate with these beans paired with a warm quinoa salad, or add them to a composed vegetable sandwich for a seasonal upgrade like the Creamy Vegetable Grilled Sandwich.
This pistachio pesto French beans recipe keeps the focus on bright, seasonal produce while delivering texture and flavor contrast that feels thoughtful and modern.
It’s fast, adaptable, and easily scaled for a weeknight family meal or a small dinner gathering.
Bright Pistachio Pesto French Beans with Crème Fraîche
Ingredients
Method
- Toast the pistachios in a dry pan for 1 minute until fragrant.
- Add basil leaves, garlic, toasted pistachios, and Parmesan to a food processor and pulse until roughly chopped.
- Slowly stream in olive oil while pulsing to form a chunky pesto. Season with salt and a squeeze of lemon if desired.
- Bring a pot of salted water to a boil and blanch French beans for 3-4 minutes until crisp-tender.
- Immediately transfer beans to ice water to stop cooking and preserve color, then drain well.
- Toss beans with a few spoonfuls of pesto to coat lightly.
- Spread crème fraîche evenly on a serving plate, place beans on top, drizzle with olive oil, sprinkle reserved pistachios and extra Parmesan, and finish with black pepper and basil leaves.
Notes
- Use uniformly sized beans for even cooking.
- Pesto can be made ahead and stored for up to 2 days in the fridge with a thin layer of olive oil.
- Blanched beans are best served immediately to maintain crisp texture and bright color.
Leave a Reply