Green Beans with Pistachio Pesto

Name: Green Beans with Pistachio Pesto
Cook time: 15 min
Total time: 15 min
Yield: 1 dish
Ingredients: Green beans; Arugula; Pistachios; Olive oil; Water; Sun-dried tomatoes

Green beans keep their bite and provide fiber under a thick pesto made with arugula, pistachios, and sun-dried tomatoes. Olive oil binds the sauce and gives the side dish a rich aroma.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Green beans	Green beans	Ingredient quantity for Green beans in g
Include ingredient: Arugula	Arugula	Ingredient quantity for Arugula in g
Include ingredient: Pistachios	Pistachios	Ingredient quantity for Pistachios in g
Include ingredient: Olive oil	Olive oil	Ingredient quantity for Olive oil in g
Include ingredient: Water	Water	Ingredient quantity for Water in ml
Include ingredient: Sun-dried tomatoes	Sun-dried tomatoes	Ingredient quantity for Sun-dried tomatoes in g

	Product release:	710
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

15
	Boil	10
	Blend with a blender	5

Macronutrients in 100 g

Proteins	3.6
Digestible proteins	0.6
Fats	6.4
Plaid	3.2
Net carbohydrates	4.9
Fructose	0
Calories	94 kcal
Indexes
Glycemic index	13
Glycemic load	1.8
Insulin index, II	13.9
Disease inflammatory index, DII	-0.34
Antioxidant, ORAC	2 115

Calories per dayGenderGrowth

Weight loss	Detention	Set
10%	7%	6%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount carbohydrates Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
K	22303048225
B6	1515103261
C	1316144821
B7	1212102911
B9	1010720104
B1	91081961
B2	81081841
E	7771511
A	7981544
B5	6651031
B3	5651141

Minerals

Nutrient	% of RDA
Fructose	??????
Lectins	65656513065?
Quercetin	3131479321
Prebiotics	24242448?24
Iron	15741282
Manganese	11141317115
Proanthocyanidins	1010191953
Phosphorus	9991363
Copper	8871652
Magnesium	81092454
Potassium	811101376
Fibers	8131113?8
Calcium	666665
Lutein	66610?1
Silicon	66611?3
Chlorophyll	55515?5

Lipids

Nutrient	% of RDA
Oleic acid (Omega-9)	11131219?15
Alpha-linolenic acid (Omega-3)	575842

Amino acids

Nutrient	% of RDA
Methionine	811112486
Histidine	7101021?5
Valin	68816?3
Tryptophan	5881931

Vegan dishesSimple

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Blender

408

Servings: 4 (1 serving ≈ 178 gram)

Digestion time: 3 hour

Trim the green beans (500 g), wash the pods, place them in boiling water, and cook for 8–10 minutes.

Shell the pistachios (30 g) and finely chop the sun-dried tomatoes (20 g). Blend the arugula (100 g), pistachios, and sun-dried tomatoes with the olive oil (30 g) and water (30 g) until a thick, smooth pesto forms.

Drain the beans and toss the pods with the pesto. Serve warm or fully chilled.

Published: 30.08.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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