Lebanese Green Beans with Walnut Pesto and Labneh Recipe
Lebanese Green Beans with Walnuts (Loubieh B’Joz) is a refreshing and flavorful vegetarian dish combining tender green beans with a rich walnut and pine nut pesto, infused with garlic and a hint of spice. Served with creamy labneh or Greek yogurt and a touch of lemon zest, this dish offers a unique Mediterranean taste perfect as a side or light main.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boiling and blending
- Cuisine: Lebanese
- Diet: Vegetarian
Ingredients
Green Beans
- 2 lbs fresh green beans, trimmed
Walnut Sauce
- 1 cup walnuts
- ¼ cup pine nuts
- 6 cloves garlic
- ½ tsp kosher salt
- ¼ tsp red pepper flakes
- 2 tbsp olive oil
Serving
- Labneh or Greek yogurt
- Lemon zest
Instructions
- Prepare the green beans: Boil the trimmed green beans in salted water for about 5 minutes until they are tender yet remain bright green. Drain the beans and set them aside to cool.
- Make the walnut pesto: In a food processor, pulse the walnuts, pine nuts, garlic, kosher salt, and red pepper flakes together. With the processor running, slowly drizzle in the olive oil until the mixture reaches a pesto-like consistency.
- Toss the beans with the sauce: Combine the cooled green beans with the walnut pesto, mixing thoroughly to coat each bean in the flavorful sauce.
- Serve: Spread a layer of creamy labneh or Greek yogurt on a serving plate. Top it with the walnut-coated green beans and finish with a sprinkling of fresh lemon zest for brightness and contrast.
Notes
- Use fresh, crisp green beans for the best texture.
- Adjust the red pepper flakes to taste for desired spiciness.
- Walnuts can be lightly toasted to enhance their flavor before blending.
- This dish can be served warm, at room temperature, or chilled.
- Substitute pine nuts with more walnuts if pine nuts are unavailable.
