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Epicurious

Blistered Green Beans With Tomato-Almond Pesto

4.4

(12)

This image may contain Plant Cutlery Spoon Animal Seafood Food Sea Life Lobster Produce Vegetable and Bean
Photo by Christopher Testani

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

Recipe information

  • Yield

    8 servings

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter.

  2. Do ahead

    Step 4

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

TagsSpanishEuropeanGreen BeanBean and LegumeVegetableAlmondNutCherry TomatoTomatoSideDinnerDairy FreeGluten FreeVeganVegetarianMake AheadRoastFood ProcessorBon Appétit

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