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Tomato & Green Bean Casserole with Spicy Herb Pesto

SD10195_Kolenko

No gloppy canned soup in this healthy green bean casserole recipe. Simply give cilantro, parsley or chives (or a mix of all three) a whirl in the food processor to make the pesto-like sauce that ties the casserole together.

Servings

8 servings

Prep Time

30 minutes

Total Time

30 minutes

Ingredients

  • 2pounds green beans, trimmed and cut into 2-inch pieces
  • 1/2cup chopped fresh herbs, such as cilantro, parsley chives
  • 1/2cup salted roasted shelled pistachios, divided
  • 1tablespoons chopped jalapeño pepper
  • 1tablespoon lime juice
  • 1small clove garlic
  • 3/4teaspoon ground cumin
  • 1/2teaspoon salt
  • 1/4cup extra-virgin olive oil
  • 1cup cherry tomatoes
  • 1/2cup shredded sharp Cheddar cheese

Instructions

  1. Bring a large pot of water to a boil. Add green beans and cook until crisp-tender, 4 to 6 minutes. Drain and rinse with cold water.
  2. Position a rack in upper third of oven; preheat broiler to high.
  3. Combine herbs, 1/4 cup pistachios, jalapeño to taste, lime juice, garlic, cumin and salt in a food processor. Pulse until finely chopped, scraping the sides once or twice. With the motor running, add oil and process until well combined.
  4. Pat the green beans dry and transfer to a 9-by-13-inch broiler-safe pan (or similar size 3-quart baking dish). Add the sauce and tomatoes and toss to combine. Sprinkle with cheese.
  5. Broil the casserole until the cheese is melted and beginning to brown, 4 to 6 minutes. Chop the remaining 1/4 cup pistachios and sprinkle over the top.

Tips

Broiler-safe baking dish

Nutrition Facts

Per serving (recipe makes 8 servings)

Calories 176kcal
Carbohydrate Total 11g
Total Sugars 5g
Added Sugars 0g
Fiber 4g
Total Fat 13g
Saturated Fat 3g
Mono Saturated Fat 8g
Cholesterol 7mg
Sodium 234mg
Protein 6g
Potassium 385mg
Calcium 107mg
Folate 50mcg
Omega-6 2g
Vitamin E 3mg
Zinc 1mg
Vitamin B3 1mg