Green Beans With Tomato Pesto

I love green beans but I don’t like them the way my mom served them!! We pretty much ate them from a can, warmed up & then they got cold on the plate…and they were a bit mushy….. but I do like them roasted! Sautéed is ok but I prefer them roasted. A bit charred and delicious! This recipe from bon appetit, is unique & very tasty,

The original method was to pan sear the green beans & roast the tomatoes but I roasted both at the same time on 2 different cookie sheets. I think I put too much of the tomato pesto on my green beans so next time I will use a lighter hand. This dish adds so much colour to a dinner plate & my guests were impressed! It is pretty simple to make so that’s great!

Here is the recipe from bon appetit Blistered Green Beans with Tomato-Almond Pesto


Green beans with Tomato Pesto

Preheat oven to 450f


1/4 cup unsalted roasted almonds  *** I roasted the almonds myself by putting them onto a cookie sheet & in a 350f oven for about 10-15 minutes until they start to brown & you can smell them.. Let cool before using them *** I did this before preheating my oven to 350f then I put the temperature upon the oven

4 cups cherry tomatoes

2 pounds of green beans, trimmed

1 clove of garlic, minced

2 tbsp olive oil

2 tbsp red wine vinegar or sherry vinegar

1 tsp paprika

pinch of cayenne pepper

Kosher salt & pepper


Preheat oven to 450f

Line 2 baking sheets with aluminum foil

  1. Roast the tomatoes on one sheet until they blistered & a bit charred about 15-20 minutes  Set aside when done
  2. Roast the green beans on the other baking sheet until they are a bit wrinkled…watch them … it might take about 10 minutes  *** I think he tomatoes the longer then the green beans  Set aside when done
  3. When the tomatoes are ready..,,, make the pesto
  4. In the bowl of a food processor, finely chop the almonds, but be careful not to let your machine run & walk away! You will end up with almond butter!! So stay with your machine & watch closely. Stop when they are a fine texture
  5. Add the garlic, olive oil, vinegar, paprika & half of the tomatoes. Pulse until combined… recipe says a coarse texture,
  6. Season with salt & pepper
  7. Toss the roasted green beans with the pesto & add there remaining roasted tomatoes. Season with salt & pepper if needed



One Comment Add yours

  1. chefkreso says:

    Sounds awesome! Thanks for sharing 🙂


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