Best 3 Green Beans And Tomatoes In A Pesto Vinaigrette Recipes

In this culinary adventure, we'll embark on a journey of flavors with two tantalizing recipes featuring the vibrant combination of green beans and tomatoes. First, we'll create a refreshing and tangy Green Beans and Tomatoes in a Pesto Vinaigrette. This dish bursts with freshness, as crisp green beans and juicy tomatoes are tossed in a zesty pesto vinaigrette, combining the herbaceous notes of basil, the tang of lemon, and the richness of pine nuts.

Next, we'll explore a warm and comforting dish with our Stewed Green Beans and Tomatoes. This classic Southern-style stew showcases the natural sweetness of green beans and tomatoes, simmered in a flavorful broth infused with savory bacon, aromatic onions, and a touch of garlic. Both recipes offer delightful variations on these classic ingredients, ensuring a delightful culinary experience. Let's dive into the kitchen and create these flavorful dishes that are sure to satisfy your taste buds!

Here are our top 3 tried and tested recipes!

GREEN BEANS AND TOMATO VINAIGRETTE

Green Beans and Tomato Vinaigrette image

Provided by Pierre Franey

Categories side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3/4 pound fresh green beans
Salt to taste
2 teaspoons Dijon-style mustard
1/2 teaspoon minced garlic
2 tablespoons red-wine vinegar
4 tablespoons olive or vegetable oil
Freshly ground pepper to taste
1/8 teaspoon ground cumin
2 tablespoons chopped fresh basil or chives
3 red ripe tomatoes, about 1 pound, sliced 1/4 inch thick
1/4 cup finely chopped red onion

Steps:

Trim off the ends of the beans. Drop them into boiling salted water to cover, and cook until crisp-tender, about 5 minutes. Do not overcook. Drain and let cool.
Place the mustard, garlic and vinegar in a salad bowl. Gradually add the oil while stirring with a wire whisk. Add salt, pepper, cumin, and basil or chives. Stir and blend. Add the green beans, tomatoes and red onion. Toss and serve.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 546 milligrams, Sugar 6 grams, TransFat 0 grams

GREEN BEANS AND TOMATOES IN A PESTO VINAIGRETTE

Green Beans and Tomatoes in a Pesto Vinaigrette image

A wonderful and colorful veggie dish drizzled with a delicious pesto dressing. Can be served immediately or chilled up to 8 hours. Vinaigrette dressing is also great on other salads.

Provided by Marie

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs fresh green beans
1 pint grape tomatoes, halved
1/2 cup basil pesto (purchased or your own homemade)
3 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1/4 cup olive oil
salt and black pepper

Steps:

Cook beans in salted water until tender, about 15 minutes.
While beans are cooking, make pesto vinaigrette by combining pesto, vinegar and lemon juice.
Slowly stream in olive oil, whisking constantly until combined.
Add salt and pepper to taste.
When beans are done cooking, drain and rinse with cool water and pat dry.
In a large bowl, combine green beans, tomatoes and 1/4 cup of pesto vinaigrette, adding additional, if desired.
Season with salt and pepper to taste.

BLISTERED GREEN BEANS WITH TOMATO-ALMOND PESTO

Blistered Green Beans With Tomato-Almond Pesto image

This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.

Provided by Chris Morocco

Categories 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

Yield 8 servings

Number Of Ingredients 10

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

Steps:

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

Tips:

Choose fresh, crisp green beans for the best results.
Blanch the green beans in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process and preserve their vibrant color.
Use a variety of tomatoes for added flavor and texture. Cherry tomatoes, Roma tomatoes, and heirloom tomatoes are all good choices.
Make sure the pesto vinaigrette is well-emulsified before tossing it with the green beans and tomatoes. This will help the dressing coat the vegetables evenly.
Serve the green beans and tomatoes immediately, or chill them for later.

Conclusion:

This green beans and tomatoes in a pesto vinaigrette is a delicious and refreshing salad that is perfect for summer. The bright flavors of the tomatoes and the nutty flavor of the pesto vinaigrette complement each other perfectly. This salad is also very easy to make and can be ready in just 30 minutes. So next time you're looking for a healthy and delicious side dish, give this recipe a try.