Recipe Redo Blog

Traditional Recipes Redone…Healthier

Pesto Green Beans from Maria Isabella

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This recipe is compliments of  Maria Isabella, Author of In the Kitchen with Cleveland’s Favorite Chefs and was created by JIM PERKO, Executive Chef of the Cleveland Clinic Wellness Institute.

4 servings

Ingredients:Jim Perko Meal

  • ¼ cup firmly packed fresh spinach leaves
  • ¼ cup firmly packed fresh parsley leaves
  • ¼ cup firmly packed fresh basil leaves
  • ¼ cup toasted walnuts (see note), chopped
  • ¼ cup toasted pecans (see note), chopped
  • ¼ teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon finely chopped garlic
  • 5 cups fresh green beans, cut into ½-inch lengths


  1. Put the spinach, parsley, basil, walnuts, pecans, and salt in a food processor and pulse until coarsely pureed. Add the oil and garlic and pulse again until well incorporated. Set aside.
  2. Boil or steam the green beans until just tender, about 5 minutes. Drain well.
  3. Combine the pesto with the green beans and toss well.

Note: To toast the walnuts and pecans, preheat the oven to 275°. Spread the nuts on a baking sheet and place in the oven. Check after 10 minutes, then again every 2 minutes until golden.

Remove from the oven. Let cool, then coarsely chop.

For the complete meal pictured, see the other recipes that accompany this dish…

Butternut Squash, Carrot, & Ginger Soup

Herb-Seasoned Wild King Salmon with Mushrooms & Grape Tomatoes

Jim & Debbie’s Healthy No-Bake Dessert Bars


Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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