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Green Beans with Gremolata

Green Beans with Gremolata

Adapted from Ina Garten's Foolproof.

1 lb. green beans, trimmed
2 Tbsp. pine nuts or sliced almonds
3 Tbsp. minced fresh flat leaf parsley
2 tsp. minced garlic
1 Tbsp. of lemon zest
2 ½ Tbsp. House Blend Olive Oil
Salt and pepper

Blanch green beans in boiling water for 2-3 minutes until tender but crisp. Drain. Immediately put them in a bowl of ice water. Keep in water until ready to serve.

Toast nuts in a dry pan over medium-low heat and cook 5 - 10 minutes, stirring often, until lightly browned. Make gremolata by tossing garlic, lemon zest, parsley, and pine nuts together in a small bowl and set aside.

When ready to serve, heat olive oil in a large sauté pan over medium heat. Drain beans and pat dry. Add beans to skillet and sauté, turning frequently, 2 minutes, until coated with olive oil and heated through. Remove from heat, add gremolata, and toss well. Sprinkle with 1/2 tsp. of kosher salt, taste, and add more if necessary. Add pepper to taste, and serve hot.


LEMONY GREEN BEANS WITH GREMOLATA: Substitute the regular olive oil with  Lisbon Lemon Oil, and drizzle a touch more, off heat, to finish.

GREEN BEANS WITH BASIL OIL: Omit lemon zest, and substitute basil for parsley. (If you can’t find fresh basil, use parsley). Drizzle with Basil Oil. Sprinkle with freshly grated Parmesan.