Blistered Green Beans With Tomato-Almond Pesto

From the kitchen of Carly

Charred cherry tomatoes meld with roasted almonds and garlic into a bright pesto that coats blistered green beans. This one pulls together in under thirty minutes and delivers the kind of nutty, slightly spicy depth that makes vegetables genuinely craveable.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 pints cherry tomatoes
  • 11/4 cup unsalted, roasted almonds
  • 11 garlic clove, grated
  • 12 tablespoons olive oil
  • 12 tablespoons Sherry vinegar or red wine vinegar
  • 11 teaspoon paprika
  • 1Pinch of cayenne pepper
  • 1Kosher salt, freshly ground pepper
  • 13 teaspoons vegetable oil
  • 12 pounds haricots verts or green beans
  • 1trimmed

Instructions

  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.

  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.

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

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