Green Beans With Tomato Pesto

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by Marilyn Dishes

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

Ingredients

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

Method

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

Enjoy!IMG_1193

 

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Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

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