New This Month

Green Beans with Hazelnuts and Parsley


The hazelnuts add both flavor and crunch to this classic side dish.

  • Servings: 4

Source: Everyday Food, September 2009


  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 1 pound green beans, trimmed
  • Coarse salt and ground pepper
  • 2 tablespoons chopped hazelnuts, toasted
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice


  1. In a large skillet, heat olive oil and butter over medium heat. Add green beans, trimmed; season with coarse salt and ground pepper. Cover and cook, tossing occasionally, until green beans are crisp-tender, 5 to 8 minutes. Stir in hazelnuts, parsley, and lemon juice. Serve immediately.

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