Blistered Green Beans With Tomato-Almond Pesto

bon appétit green bean side healthy kid-friendly vegan vegetarian pescatarian dairy free wheat/gluten-free peanut free soy free no sugar added kosher small plates

Chris Morocco

8 servings

Source

Ingredients

2 pints cherry tomatoes

1/4 cup unsalted, roasted almonds

1 garlic clove, grated

2 tablespoons olive oil

2 tablespoons Sherry vinegar or red wine vinegar

1 teaspoon paprika

Pinch of cayenne pepper

Kosher salt, freshly ground pepper

3 teaspoons vegetable oil

2 pounds haricots verts or green beans, trimmed

Method

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.

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.

Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter.

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