• Yield: 6 servings
  • Prep: 15 mins
  • Cook: 0 mins


1/2cup basil leaves, fresh, tightly packed
1/2cup parsley sprigs, flat leaf, tightly packed
2teaspoons sage, fresh, chopped
1/2cup California walnut pieces, toasted
1/2cup Parmesan cheese, freshly grated
1clove garlic, minced
2teaspoons orange juice, fresh
1/2cup olive oil, extra virgin
3/4teaspoon Coarse salt as needed
1-1/2cup flageolets or navy beans, cooked and drained
1-1/2cup black beans, cooked and drained
1-1/2cup haricot verts or green beans, blanched and drained
3/8-- Black pepper, freshly ground as needed
24-- whole, small, leaves Romaine lettuce
24-- California walnut halves, toasted
-- Small sprigs basil, parsley or sage (optional, as needed)


  1. To make walnut pesto, place basil, parsley, sage, walnuts, cheese and garlic in food processor and process until finely ground.  Add juice, then with motor running slowly add oil and process until mixture is thick and emulsified.  Season with salt to taste.  Set aside
  2. Toss flageolets, black beans and haricot verts together in large bowl. Add pesto and toss to combine and coat evenly. Season to taste with salt and pepper 
  3. Spoon about 3 tablespoons bean mixture onto each of 4 lettuce leaves.  Top each with a walnut half and, if desired, garnish with an herb sprig. 

Recipe Courtesy of Charlie Palmer for the California Walnut Board

Nutritional Info *per serving

  • Calories 460
  • Glycemic Load 1
  • Fat 33g
  • Saturated Fat 5g
  • Polyunsaturated Fat 10g
  • Monounsaturated Fat 17g
  • Cholesterol 5mg
  • Sodium 640mg
  • Potassium 590mg
  • Carbohydrate 30g
  • Fiber 10g
  • Sugars 2g
  • Protein 15g
  • Trans Fat 0g
  • Vitamin A 60%
  • Vitamin C 20%
  • Calcium 15%
  • Iron 20%