Walnut Green Bean Spread

Walnut Green Bean Spread

  • Prep Time15 min
  • Cook Time35 min
  • Total Time50 min
  • Cuisine
    • American
  • Course
    • Main Course
    • Snack


  • 1 pound green beans
  • Medium sweet onion, thinly sliced ( about 1/2 cup)
  • 2 TBS Picual or Coratina Extra Virgin Olive Oil to sauté the onions
  • ¼ tsp. Sea Salt to taste
  • 1 cup walnuts
  • 4 tsp lemon juice (I used fresh lemon juice) or 3 tsp. white miso soup
  • Add 4 TBS Wild Mushroom & Sage Olive Oil in while mixing ingredients in food processor.
  • Fresh ground pepper to taste
  • Green Scallions and/or Red Bell Peppers, finely chopped to garnish top for color
  • Carrots, Celery or red pepper, sliced thinly to use for dipping



Wash & snip green beans. In medium pan low heat, steam the green beans covered in ½ inch of water until tender, about 10 minutes. Drain. Set aside.


Slice the onion thinly, should be about ½ cup. Heat the EVOO in a pan medium heat. Add onions, sauté for 3 minutes. Add sea salt, reduce heat, and cook covered for 5 minutes or until soft. Uncover, raise the heat to medium high cook for 10 minutes until browned, stirring often.


Grind walnuts in a food processor. Add the cooked green beans and onions process thoroughly. Add miso or lemon juice, Wild Mushroom & Sage Olive Oil and pepper process for a few more seconds, until blended. Should be looking like a hummus spread, if the texture is too thick, add more lemon juice and/or Mushroom & Sage Olive Oil, mix again.


Taste and adjust seasoning if needed. Transfer to a glass bowl. Drizzle desired your favorite flavorful Extra Virgin Olive Oil on top before serving.

I used Wild Mushroom & Sage Infused Olive Oil.  I drizzle a generous amount of Wild Mushroom and Sage Infused Olive Oil on top before serving



Cut peppers, celery and/or carrots in thin pieces or use your favorite crackers to dip into this delicious goodness.

Share this recipe