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Green beans tossed in a mustard seed dressing, served with three generous dollops of creamy ricotta cheese on a white plate.

Green Beans with Pistachio Aillade

5 from 1 vote
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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish, Vegetables
Cuisine: American, Mediterranean-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Green beans Ends trimmed
  • 20 oz Salt and pepper pistachios 2 bags
  • 1 Lemon Juiced
  • 1 Shallot Finely diced
  • 1 cup Olive oil
  • 4 oz Ricotta cheese
  • Kosher salt To taste
  • Flaky salt To finish

Equipment

  • Pot
  • Mixing Bowls
  • Blender
  • Knife & cutting board
  • Strainer
  • Baking Sheet

Method
 

  1. Bring a large pot of water to a boil. Season generously with kosher salt.
  2. Add green beans and blanch for 90 seconds. Transfer to a sheet tray to cool. Season lightly with kosher salt.
  3. In a bowl, combine shallots with lemon juice and let sit for 5 minutes.
  4. In a blender, pulse pistachios with olive oil for 20–30 seconds: just enough to roughly chop, not puree.
  5. Transfer pistachio mixture to a bowl. Slowly stir in shallot-lemon mixture to taste. Season with kosher salt as needed.
  6. Toss green beans with a few spoonfuls of pistachio aillade to coat.
  7. Plate green beans on a platter. Top with dollops of ricotta and finish with flaky salt.

Notes

Storage: best tossed fresh. The pistachio aillade keeps refrigerated, sealed, for up to 1 week; blanched beans keep separately for up to 3 days.

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