Recipe by Batsheva Kanter

Charred Green Beans With Vegan Pesto

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Parve Parve
Easy Easy
8 Servings

No Allergens specified

I get super happy when I bring home produce from the farmer’s market and can create a new delicious recipe. I was honestly surprised at how tasty and addictive this Charred Green Beans With Vegan Pesto dish was. I bought a combination of yellow wax beans and green beans and I wanted to grill them to impart a smoky flavor. Alas, when I went to turn on my grill I saw that we ran out of propane so I prepared the beans in a frying pan on high heat, and it was delicious even before I added the vegan pesto. The pesto was prepared simply with purple basil (you can substitute green), roasted salted sunflower seeds, garlic, olive oil and nutritional yeast. The nutritional yeast imparts a cheesy flavor and a lot of umami.


I spread the pesto on a plate, topped it with the beans and then added more pesto on top.  The plate was licked clean. And it was only two of us!


Charred Green Beans With Vegan Pesto

  • 2 pounds green or wax beans or a combination of both

  • 1 tablespoon + 1/4 cup Gefen Olive Oil

  • 1/4 teaspoon + 1/2 teaspoon salt

  • 1 large bunch of basil (purple or green)

  • 1/2 cup shelled roasted salted sunflower seeds

  • 1 clove garlic, minced or 1 cube Gefen Frozen Garlic

  • 1/4 cup nutritional yeast


Prepare the Charred Green Beans With Vegan Pesto


Toss beans with one tablespoon olive oil and 1/4 teaspoon salt.


Grill on high heat or in a frying pan until charred a bit but still crunchy.


Remove from heat.


Add basil, sunflower seeds, 1/4 cup oil, garlic, nutritional yeast and 1/2 teaspoon salt to a food processor.


Process until ground.


Spread pesto on a plate, top with beans and then drizzle more pesto on top.

Charred Green Beans With Vegan Pesto

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