Credit: Caitlin Bensel

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Bring 4 quarts water to a boil in a large pot, and season generously with salt. Finely chop the pistachios until the pieces are the size of lentils.

  • Once the water boils, stir in the beans, and cook until just tender but not limp, 5 to 6 min. While the beans cook, fill a large bowl with ice and water. Using a spider strainer or tongs, transfer the cooked beans to the ice bath to stop the cooking. Keep them in the ice bath until completely cool.

  • Finely grate the garlic clove and the zest of 1 lemon into a medium bowl. Juice both lemons, and add to the bowl, whisking it all to combine. Slowly stream in oil, whisking as you go. Stir in the Parmesan. Season the dressing with salt and lots of pepper. Stir in the pistachios.

  • Drain the beans, then transfer to a clean kitchen towel; pat dry. Add the green beans to the bowl of dressing, tossing well to coat. Taste, and add more salt and pepper if desired. If you're making them in advance, keep them covered in the refrigerator.


Temperature can elevate the texture and flavor of a dish, Baz says. In this case, the coldness of the beans gives them extra crispness and a fresh, earthy taste.

Recipe by Molly Baz, the author of Cook This Book. Reprinted from Cook The Book. Copyright 2021 by Molly Baz. Published by Clarkson Potter, an imprint of Random House.