Line a baking sheet with paper towels and bring a very large pot of water to a rolling boil.
While the water comes to a boil, melt the butter with the oil in a skillet over medium heat. Add the red onion and cook for 3-4 minutes until the onions start to soften. Stir in the cilantro, parsley, and pistachio meal; continue cooking for 1-2 minutes more until the herbs are fragrant and the pistachio meal is beginning to turn golden brown. Remove from the heat.
When the water reaches a rolling boil add 1 tablespoon of salt and the beans. Cook the beans until they are tender-firm, about 2-3 minutes. Drain the beans and spread them out on the prepared baking sheet. Blot the beans with the paper towels to dry then lay them on a serving platter and top with the pistachio mixture. Serve immediately.
To make pistachio meal coarsely grind pistachios in a food processor until tey reach the desired consistency.