Blistered Green Beans with Tomato Almond Pesto
Enjoy seasonal fresh tomatoes and beans with this tasty summer dish from Bon Appetit.
Serves: 8
Ingredients
| 2 pints | local cherry tomatoes |
| 1/4 cup | unsalted, roasted almonds |
| 1 clove | garlic |
| 2 tablespoons | olive oil |
| 2 tablespoons | sherry vinegar or red wine vinegar |
| 1 pinch | cayenne pepper, kosher salt, freshly ground pepper |
| 1 teaspoon | paprika |
| 3 teaspoons | vegetable oil |
| 2 pounds | trimmed green beans |
Instructions
- Preheat oven to 450 degrees. Roast tomatoes on a baking sheet, flipping once, for 15-20 minutes or until slightly charred.
- Chop almonds in a food processor. Add garlic, olive oil, vinegar, paprika, cayenne, and half of the tomatoes. Pulse until a pesto consistency is achieved.
- Heat 1 1/2 tsp vegetable oil in a skillet over medium-high heat. Add half the beans an let cook for approximately 2 minutes or until blistered. Cook for an additional 7-9 minutes until tender, tossing occasionally. Place cooked beans on a platter and repeat for remaining oil and beans. Season with salt and pepper.
- Coat beans in pesto and add remaining tomatoes.
