Recipe courtesy of Bon Appetit
Don’t let memories of overcooked, dull green beans cause you to overlook this absolutely incredible dish. The beans cook quickly in the pan, allowing them to keep their beautiful green color and have a slight crunch with each bite. However, the true star is the tomato-almond pesto. I love this recipe because it makes more pesto than you may need, so save it to put on literally anything else and you’ve immediately elevated that food. The flavors are balanced and while it looks fancy and impressive, no one has to know you whipped it up in a flash!
- 2 pints cherry tomatoes
- ¼ C unsalted, roasted almonds
- 1 garlic clove, grated
- 2 Tbsp olive oil
- 2 Tbsp sherry vinegar or red wine vinegar
- 1 tsp paprika
- Pinch of cayenne pepper
- Kosher salt, freshly ground black pepper
- 2 tsp vegetable oil
- 2 lbs. haricot verts or green beans, trimmed
- 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 the tomatoes. Pulse to a coarse pesto consistency. Season with salt and pepper.
- Heat 1 tsp vegetable oil in a large skillet over medium-high. Add half the 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.
- Toss beans with pesto; season with salt and pepper, if needed. Add remaining tomatoes and transfer to a platter.