Blistered Green Beans w/Tomato Almond Pesto

By Cubby

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

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 450°. 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 1½ 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.