Green beans gremolata from Barefoot Contessa Foolproof: Recipes You Can Trust (page 169) by Ina Garten

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Accompaniments: Accidental turkey; Slow-roasted filet of beef with basil Parmesan mayonnaise

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mackenzie_nemo6r on March 10, 2026

    The garlic is pretty overwhelming. Consider reducing by half.

  • Dollhouse_Cuisine on April 21, 2025

    Cooked for Easter dinner on 4/20/2025. Very good. Made again on Mother's Day of same year (5//11)

  • SpatulaCity on March 21, 2023

    Tasty! Think mine could have used a spritz of lemon as well.

  • KristenS on August 08, 2020

    This was a simple, delicious way to eat green beans. Will definitely do it again.

  • Beebopalulu on June 22, 2020

    I found the garlic flavour overpowered the other flavours in the dish.

  • Lepa on November 30, 2019

    These are some of the best green beans I've ever made- or eaten! They are easy and delicious. Even the green bean skeptics in my family loved them.

  • anya_sf on February 03, 2019

    Super easy and great! Flavors are really delicious. I tossed the gremolata with the beans while the pan was still warm so the parmesan melted and garlic cooked just a bit.

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Reviews about this recipe

  • Kitchn

    You just boil, blanch, and drain green beans — then you make the gremolata topping by combining garlic, lemon zest, parsley, grated Parmesan, and toasted pine nuts.

    Full review
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