Tomato & Green Bean Casserole with Spicy Herb Pesto is a super healthy meal that your whole family will love. To make this casserole vegan, simply substitute Cheddar cheese with a dairy free alternative.
Start by bringing the green beans to a boil in a large pot of water. Make a pesto by pulsing chopped herbs, pistachio nuts, jalapeño, lime juice, garlic, cumin and salt in a food processor. Mix the beans with the pesto in a casserole dish and sprinkle the top with cheese. Cook under the broiler and serve warm!
To make my Tomato & Green Bean Casserole with Spicy Herb Pesto, you will need the following ingredients:
Cook green beans in a large pot of boiling water for 4 - 6 minutes until crisp-tender. Drain completely and rinse with cold water to cool.
Place a metal rack in the upper third of your oven and turn the broiler to high to preheat.
Place ½ a cup of chopped herbs, ¼ cup pistachios, 1-3 tablespoons of chopped jalapeño (to taste), 1 tablespoon of lime juice, a small clove garlic, ¾ teaspoon of ground cumin and ½ a teaspoon of salt in a food processor. Pulse until the ingredients are finely chopped. Scrape down the sides. With the motor still running, add ¼ cup of olive oil and continue to process until fully combined.
Remove excess water from the green beans by patting them dry with a paper towel. Place the beans in a 9 x 13-inch broiler-safe pan. Mix through the pesto sauce and 1 cup of cherry tomatoes until fully combined. Sprinkle with ½ a cup of (vegan) cheese.
Place the casserole under the broiler until the cheese melts.
Chop the remaining ¼ cup of pistachio nuts.
Sprinkle the casserole with the chopped pistachio nuts and serve immediately.
I love this fresh and healthy Tomato & Green Bean Casserole with Spicy Herb Pesto It’s super quick and easy to make too! Try this casserole soon and come back to leave a review with your thoughts!
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