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Tomato & Green Bean Casserole with Spicy Herb Pesto

  • 30 m
  • 30 m
Hilary Meyer
“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.”


    • 2 pounds green beans, trimmed and cut into 2-inch pieces
    • ½ cup chopped fresh herbs, such as cilantro, parsley and/or chives
    • ½ cup salted roasted shelled pistachios, divided
    • 1-3 tablespoons chopped jalapeño pepper
    • 1 tablespoon lime juice
    • 1 small clove garlic
    • ¾ teaspoon ground cumin
    • ½ teaspoon salt
    • ¼ cup extra-virgin olive oil
    • 1 cup cherry tomatoes
    • ½ cup shredded sharp Cheddar cheese


  • 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, ¼ 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 ¼ cup pistachios and sprinkle over the top.
  • Equipment: Broiler-safe baking dish
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019