Blistered Green Beans w/Tomato-Almond Pesto

By stancec44

Dish can be made 3 hours ahead. Store tightly wrapped at room temperature. Toss and adjust seasoning just before serving. (Could re-heat?)

Ingredients

• 2 pints cherry tomatoes
• 1/4 c. unsalted, roasted almonds
• 1 garlic clove, grated
• 2 Tb. olive oil
• 2 Tb. Sherry vinegar or red wine vinegar
• 1 tsp. paprika
• Pinch of cayenne
• Kosher salt, fresh ground pepper
• 3 tsp. veggie oil
• 2 lb. haricots verts or green beans, trimmed

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 food processor. Add garlic, olive oil, vinegar, paprika, cayenne and half of tomatoes; pulse to a coarse pesto consistency. Season with salt & pepper.

Heat 1 1/2 tsp. veggie oil in a large skillet over med-hi heat. Add half of beans and cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing occasionally, until tender, 7-9 minutes; season with salt & pepper. Spread beans out on a platter; let cool. Repeat with remaining veggie oil & beans.

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