Charred Green Beans with Lemon, Parmesan and Pine Nuts







  • 2 Tablespoons pine nuts
  • 1 Tablespoon olive oil
  • 2 Tablespoons Challenge Unsalted Butter
  • 1 pound green beans, trimmed and patted dry
  • kosher salt
  • freshly ground black pepper
  • 2 teaspoons lemon zest
  • ¼ cup finely grated parmesan


  • 1

    Heat a large cast iron pan over medium-low heat. Add pine nuts and cook, shaking the pan, until toasty and lightly golden, 3-5 minutes. Transfer to a bowl.

  • 2

    In the same pan, heat olive oil and butter over medium-high heat until melted. Add green beans, season with salt and pepper and toss to coat. Cook undisturbed until browned in spots, 3-5 minutes. Use tongs to flip beans and continue to cook, tossing once or twice, until beans are charred and tender, about 5 minutes. Season with more salt and pepper if needed.

  • 3

    Remove from heat and stir in lemon zest, parmesan and toasted pine nuts. Serve warm.

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