Take simply steamed green beans to a whole new level with a toasted almond gremolata!
Crisp tender green beans are tossed with a simple gremolata made from parsley, lemon, almonds, garlic and olive oil.
Such a simple side dish recipe that looks gorgeous on your table! Only you will know how easy it was to make!
I'm not sure what Thanksgiving is going to look like this year, but I've already started working on side dishes.
The beauty of these green beans is that while they are perfect for a holiday dinner, they are so easy to make you can have them for any weeknight dinner.
You take simply steamed green beans and toss them with a fresh gremolata sauce.
What is a gremolata? If you aren't familiar with the term, don't let that scare you off!
A gremolata is simply a sauce made with parsley, lemon, garlic and olive oil. It's typically served with Osso Buco, but it has so many uses!
It's great spread of roasted meats, chicken, fish or veggies. Use it to garnish soups for an extra pop of fresh flavor.
I changed out the parsley for cilantro in this Harissa Chicken Thighs recipe, making a cilantro gremolata.
Lemon - try to find organic because you are going to be using the zest and the juice. I like to buy the big bags when I can find them. If you store them in a vacuum sealed bag (I use my Food Saver,) they stay fresh for a long time.
Green Beans - fresh whole green beans. Leaving them whole makes a slightly more elegant presentation, you can cut them into pieces if you'd like.
Garlic - since the garlic is not cooked, I use only one clove. If you want the garlic a little milder, you can add it with the green beans when you steam them.
Almonds - toasted, thin slices, you can also use chopped or slivers.
Olive oil - extra virgin olive oil with a nice flavor would be lovely here.
Parsley - my store was out of flat leaf parsley, so I used curly.
This green bean side is so easy, it hardly needs instructions!
Begin by bringing about an inch of water to a boil in a saucepan.
While the water is coming to a boil, toast the almonds in a dry skillet over medium heat until golden. Don't walk away, this happens fast!
Place the green beans in a steamer basket over the boiling water and steam for 5-7 minutes with a lid on the pot.
While the green beans are steaming, zest the lemon and then juice it, mince the garlic and chop the parsley.
Place the green beans in a bowl and toss with the lemon zest and juice, parsley, garlic, olive oil and salt and pepper.
Place in serving bowl or platter and sprinkle with the green beans.
How easy was that?!
These green beans really have a wow factor that far exceeds the amount of work that went into making them.
They are crisp tender with a bit of tang from the lemon juice, a little heat from the garlic, herby notes from the parsley and it's all pulled together with a fruity olive oil. Then the crunchy almonds are the final touch!
As I said before, this would make a great holiday side dish, but it's so easy, it will become one your regular weeknight sides!
Serve this with:
More easy side dishes:
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Green Beans Gremolata
- 1 pound green beans trimmed
- 2 tbsp flat-leaf parsley chopped
- 1 tbsp almonds sliced, toasted
- 1/4 teaspoon lemon zest
- 1 1/2 teaspoons lemon juice fresh squeezed
- 1 teaspoon extra virgin olive oil
- 1 clove garlic minced
- salt and pepper to taste
- Steam the green beans, covered, until crisp tender. About 5-7 minutes.
- Place the green beans in a bowl and toss with the olive oil, parsley, lemon juice and zest and garlic. Taste and add salt and pepper.
- Place the green beans on a platter or in a serving bowl and sprinkle with the toasted almonds.