Bright, tender green beans tossed with a chunky pistachio aillade and finished with dollops of ricotta. A vibrant, antioxidant-packed side that brings both elegance and flavor to your holiday table.
Why You'll Love Green Beans with Pistachio Aillade
These green beans with pistachio aillade are bright, nutty, and loaded with texture. The fresh crunch of blanched green beans meets the richness of a citrusy pistachio sauce, while dollops of creamy ricotta bring it all together. It's a show-stealing side that's as nutritious as it is beautiful.
Tips and Tricks
- Blanch green beans just until crisp-tender-don't overcook.
- Letting the shallots sit in lemon juice softens their sharpness and adds flavor depth.
- Pulse pistachios in short bursts to avoid making pistachio butter.
Variations
- Swap ricotta for whipped goat cheese or burrata.
- Add a sprinkle of fresh herbs like chives or dill for a pop of color.
- Top with crushed pistachios for added crunch.
Substitutions
- Setton Farms pistachios → plain roasted pistachios (unsalted or lightly salted)
- Ricotta → mascarpone, goat cheese, or labneh
- Shallot → red onion, finely diced
Best Served With
- Roast turkey or chicken
- Lamb chops or grilled steak
- Stuffed squash or vegetarian mains
How to Store Leftovers
- Store green beans and sauce separately for best texture.
- Refrigerate in airtight containers for up to 3 days.
- Bring to room temp before serving or gently warm in a skillet.
Common Questions
Can I use raw pistachios instead of seasoned?
Absolutely, but you may need to increase the salt and add black pepper to taste.
Can I make the pistachio aillade ahead of time?
Yes-prepare up to 3 days in advance. Stir before serving.





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