Blistered Green Beans With Tomato-Almond Pesto

Blistered Green Beans With Tomato-Almond Pesto requires roughly 45 minutes from start to finish. For $1.6 per serving, you get a side dish that serves 8. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 128 calories, 4g of protein, and 8g of fat per serving. This recipe from Epicurious requires vegetable oil, cayenne pepper, olive oil, and garlic clove. A few people made this recipe, and 71 would say it hit the spot. With a spoonacular score of 91%, this dish is awesome. Similar recipes include Penne with Almond Pesto and Green Beans, Green Beans With Lemon-almond Pesto, and Blistered Green Beans and Tomatoes.

Servings: 8

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Ingredients:

1/4 cup unsalted, roasted almonds

Pinch of cayenne pepper

2 pints cherry tomatoes

1 garlic clove, grated

2 pounds haricots verts or green beans, trimmed

Kosher salt, freshly ground pepper

2 tablespoons olive oil

1 teaspoon paprika

2 tablespoons Sherry vinegar or red wine vinegar

3 teaspoons vegetable oil

Equipment:

baking sheet

oven

food processor

frying pan

Cooking instruction summary:

Preparation Preheat oven to 450F. Roast tomatoes on a rimmed baking sheet, turning once, until blistered and lightly charred, 15-20 minutes. Let cool slightly. Finely chop almonds in a food processor. Add garlic, olive oil, vinegar, paprika, cayenne, and half of tomatoes; pulse to a coarse pesto consistency. Season with salt and pepper. Heat 1 1/2 tsp. vegetable oil in a large skillet over medium-high. Add half of beans; cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing occasionally, until tender, 79 minutes; season with salt and pepper. Spread beans out on a platter; let cool. Repeat with remaining vegetable oil and beans. Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter. Do ahead Dish can be made 3 hours ahead. Store tightly wrapped at room temperature. Toss and adjust seasoning just before serving.

 

Step by step:


1. Preheat oven to 450F. Roast tomatoes on a rimmed baking sheet, turning once, until blistered and lightly charred, 15-20 minutes.

2. Let cool slightly. Finely chop almonds in a food processor.

3. Add garlic, olive oil, vinegar, paprika, cayenne, and half of tomatoes; pulse to a coarse pesto consistency. Season with salt and pepper.

4. Heat 1 1/2 tsp. vegetable oil in a large skillet over medium-high.

5. Add half of beans; cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing occasionally, until tender, 79 minutes; season with salt and pepper.

6. Spread beans out on a platter; let cool. Repeat with remaining vegetable oil and beans.

7. Toss beans with pesto; season with salt and pepper if needed.

8. Add remaining tomatoes and transfer to a platter.

9. Do ahead

10. Dish can be made 3 hours ahead. Store tightly wrapped at room temperature. Toss and adjust seasoning just before serving.


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