Is there anything more satisfying than a delicious, healthy, crunchy snack you can make in under 30 minutes? Yes, a 15 minute one! Just like Green Beans with Garlic Pecan Oil, provided you don’t overcook the green beans!
If you get it right Green Beans with Garlic Pecan Oil is just that
Green Beans with Garlic Pecan Oil is really quite something when we talk flavours. I would encourage you to try the Garlic Pecan Oil with other veggies too. You could surely drizzle it over green salads. It also goes very well with dishes containing blue cheese, boiled cauliflower and over roasted vegetables.
If you like pecans in salads as much as I do you’ll probably also enjoy super tasty Candied Pecan, Apple & Gorgonzola Salad I found on Christy’s blog. Thanks for sharing Christy!
Now, I don’t know about you, but I have very strong feelings when it comes to the texture of cooked, green vegetables. I prefer when they have a nice and healthy crunch to them, I am very sensitive about it. Possibly too sensitive. The truth though is that I belong to the slightly chaotic species of cooks, whose omelette sometimes takes more than 1 flip before it lands perfectly back in the pan.
Lifeless green blob does happen occasionally on my plate too. In fact, overcooking the vegetables must be the number 1 flop in the kitchen on my part. I take my eye of the pan for a minute and here it is! A watery blob!
On the bright side, I know I am not in the minority as it is soooo easily done! Green Beans with Garlic Pecan Oil are really best when the veggies are plump and scrumptiously crunchy, otherwise they become a Green Beans with Garlic Pecan Oil mash. So keep an eye on that pan!
For more delicious salad ideas have a look at Garlic Recipes tab in the main menu.
- 1 pound of green beans
- 50 ml extra virgin olive oil
- 2 tbsp lemon juice
- 40 g pecans
- 4 tbsp fresh chopped parsley
- Pinch of salt
- Preheat oven to 180 C and toast pecans until fragrant on a baking tray for 5 minutes. Remove pecans from the oven, reserve.
- Fry garlic in oil on a medium heat until garlic start turning straw colour, remove from the heat.
- Add toasted pecans, lemon juice, salt, parsley to the oil and using a hand blender or a food processor combine together into a coarse paste texture.
- Place green beans in a pan, cover with cold water and bring to boil. Reduce heat to low and cook for 5 minutes.
- Remove beans from the pan using a colander, rinse with cold water, toss with warm garlic pecan oil and serve.