BLISTERED GREEN BEANS WITH TOMATO-ALMOND PESTO
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
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.
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Majek Samantha Fortune
[email protected]I'm not a big fan of pesto, but I really enjoyed this recipe. The green beans and tomatoes were perfectly cooked and the pesto was light and flavorful.
Hency Raaja
[email protected]This dish is so flavorful and satisfying. I love the combination of textures and flavors.
Ssekitto Ronny
[email protected]I've made this recipe several times and it's always a hit. It's one of my go-to dishes for potlucks.
Mohammad Arshad
[email protected]This recipe is a lifesaver! I'm always looking for new ways to cook green beans and this one is a winner.
H.G chandrika
[email protected]I'm not a vegetarian, but I love this dish. It's a great way to get your daily dose of vegetables.
Than Dar
[email protected]I'm allergic to almonds, so I used pine nuts in the pesto instead. It was still really good.
Kyazze Joram
[email protected]I added some crumbled feta cheese to the pesto and it was amazing! I highly recommend trying it.
Crow Hunter
[email protected]I made this recipe exactly as written and it turned out perfectly. I will definitely be making it again.
AQdAS312 AQdAS312
[email protected]This is a great recipe for beginner cooks. It's simple to follow and the results are delicious.
Razia Soltana
[email protected]I'm not a huge fan of green beans, but I really enjoyed this recipe. The pesto made all the difference.
Thulisile Fakudze
[email protected]This dish is perfect for a summer barbecue or potluck. It's light and refreshing, and everyone will love it.
Wajid Gul
[email protected]I made this recipe for my family and they all loved it. Even my picky kids ate their green beans!
Jamana Jamana
[email protected]These green beans are so addictive! I could easily eat a whole plate of them.
Chukwuebuka Utaegbulam
[email protected]This recipe is easy to follow and doesn't take long to make. I was able to get it on the table in under 30 minutes.
Sulueti Misi
[email protected]I love the combination of flavors in this dish. The blistered green beans are slightly sweet and smoky, while the pesto is tangy and herbaceous.
Matthew Spudvilas
[email protected]This recipe is a great way to use up leftover green beans. I had some in my fridge that were starting to wilt, and they were perfect for this dish.
Atik Hasan Kabir
[email protected]These blistered green beans were a hit at my last dinner party! The tomato-almond pesto was the perfect complement to the slightly charred beans. Everyone raved about them.