Enjoy seasonal fresh tomatoes and beans with this tasty summer dish from Bon Appetit.
|2 pints||local cherry tomatoes|
|1/4 cup||unsalted, roasted almonds|
|2 tablespoons||olive oil|
|2 tablespoons||sherry vinegar or red wine vinegar|
|1 pinch||cayenne pepper, kosher salt, freshly ground pepper|
|3 teaspoons||vegetable oil|
|2 pounds||trimmed green beans|
- 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.