Blistered Green Beans with Tomato Almond Pesto

Blistered Green Beans with Tomato Almond Pesto

Enjoy seasonal fresh tomatoes and beans with this tasty summer dish from Bon Appetit.

Serves: 8


2 pintslocal cherry tomatoes
1/4 cup unsalted, roasted almonds
1 clovegarlic
2 tablespoonsolive oil
2 tablespoonssherry vinegar or red wine vinegar
1 pinch cayenne pepper, kosher salt, freshly ground pepper
1 teaspoonpaprika
3 teaspoonsvegetable oil
2 poundstrimmed green beans


  1. Preheat oven to 450 degrees. Roast tomatoes on a baking sheet, flipping once, for 15-20 minutes or until slightly charred.
  2. 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.
  3. 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.
  4. Coat beans in pesto and add remaining tomatoes.
For the original recipe visit