Green Beans With Creamy Basil Dressing

4 Servings
20 min

Today, we're making Green Beans with Creamy Basil Dressing!

Though my summer garden is starting to feel its age, I was able to harvest a solid batch of basil for today's recipe, so I'm going to take advantage of every last drop of summer (and summer flavors) that I can get.

This recipe is sooooo easy to throw together. This basically a two step, slam, bam, thank you ma'am kind of recipe.Let's start with the green beans. We're going to use the blanching method on these green beans. Pop them in some boiling salted water for 3 or 4 minutes, then transfer them straight to a bowl of ice water for about 5 minutes. This hot water/cold shock method helps to soften the green beans just a smidge while still keeping their bright green color and some nice crisp crunch. Pat them dry, and get them ready to be dressed!

Next, we need to whip up the most delicious creamy basil dressing. It's as simple as adding some greek yogurt, olive oil, garlic, and lots of fresh basil to a food processor, then hitting the button. Dressing done! This dressing so bright and creamy with tons of that fresh herb flavor. It's not just great for these green beans. It's amazing as a salad dressing too!

To assemble, lay the green beans on a platter, top with the creamy dressing and some shaved parmesan, and this side dish is ready to serve! Green beans are traditionally a dinner side dish. But, I enjoyed these for breakfast a couple of days alongside some jammy eggs. So, this meal is totally versatile!

This plate just screams summer. And, that's surely what I need right now. It's fresh and clean. It's herbaceous and green. And, it's just a simple way to jazz up an underrated vegetable.And bonus, if you want to get really crazy, these can made even more delicious by crumbling a little bit of crispy prosciutto or bacon on top. Because, when is bacon not a good idea?

I saw a headline the other day that said the Farmer's Almanac is predicting a milder than normal winter. So, I'll just be here hanging on to that little glimmer of hope.For now...enjoy! And, let's eat!

Green Beans With Creamy Basil Dressing
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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For the Creamy Basil Dressing
  • ¼ cup nonfat plain greek yogurt
  • ½ cup basil, packed
  • ¼ cup olive oil
  • ½ tbsp white wine vinegar
  • 1 clove garlic
  • ¼ tsp salt
  • 1/8 tsp pepper
For the Green Beans
  • 1 lb green beans, trimmed
  • 1 tbsp salt, plus more to taste
  • 1-2 tbsp shaved parmesan

Make the Creamy Basil Dressing: To the bowl of a small food processor or blender, add yogurt, basil, olive oil, vinegar, garlic, ¼ tsp salt, and 1/8 pepper. Process until smooth and creamy. Set aside in the fridge.
Make the Green Beans: Fill a large pot of water with water and 1 tbsp salt, and bring to a boil. Carefully add beans to the water, and boil for 3-4 mins until the green beans are just tender. Immediately transfer the green beans from the pot to a bowl of ice water. Allow the green beans to sit in the ice water for 4-5 mins. Drain, dry, transfer to a serving platter, and season with a pinch of salt.
Assemble the Green Beans: Drizzle Basil Dressing over the green beans. Top with shaved parmesan. Serve
  • You won't need all of the dressing for the green beans. Save any extras to drizzle on a salad or some tomatoes. This dressing is delish!
  • You could toss the green beans in the dressing to make a salad of sorts instead of just drizzling it on top. The more dressing, the better. It's that good!
  • You can easily shave parmesan by running a vegetable peeler along the sides of a wedge of cheese.
Nicole - The Yummy Muffin
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