Blistered Green Beans With Tomato-Almond Pesto
A flavorful side dish combining crispy blistered green beans with a robust tomato-almond pesto. Fresh cherry tomatoes are roasted until charred and combined with almonds, garlic, and spices to create a unique Mediterranean-inspired sauce.
Ingredients
- •2 pints cherry tomatoes
- •¼ cup unsalted, roasted almonds
- •1 clove garlic clove
- •2 tablespoons olive oil
- •2 tablespoons Sherry vinegar or red wine vinegar
- •1 teaspoon paprika
- •⅛ teaspoon cayenne pepper
- •1 to taste Kosher salt, freshly ground pepper
- •3 teaspoons vegetable oil
- •2 pounds haricots verts or green beans
- •2 pounds trimmed green beans
Cooking Instructions
- 1.
Preheat oven to 450°F. 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.
20 min
- 2.
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, 7-9 minutes; season with salt and pepper. Spread beans out on a platter; let cool. Repeat with remaining vegetable oil and beans.
20 min
- 3.
Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter.
5 min
- 4.
Dish can be made 3 hours ahead. Store tightly wrapped at room temperature. Toss and adjust seasoning just before serving.