Green Beans with Almond Pesto
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Ingredients
2 lB (900g) green beans
1 cup (140g) roasted, unsalted almonds
1/3 cup (40g) roughly chopped parmesan*
2 cloves garlic, peeled & smashed
thyme leaves (2 sprigs worth or 1/2 tsp dried)
red pepper flakes to taste
1+ tsp salt
3 tsp apple cider vinegar
1/3 cup (66g) olive oil
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Make Pesto
- In a food processor, grind almonds until coarse.
- Add garlic, parmesan, thyme, pepper, and salt, and grind until it's the texture of coarse sand.
- With machine running, pour in vinegar and olive oil.
- Turn machine off. Then taste and adjust salt levels.
- Pesto can be made up to a week in advance.
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Cook Beans
- Boil a big pot of salted water. If you test the water (cool it first!), the salt level should taste like ocean water.
- Trim the ends off your green beans.**
- Cook green beans in the boiling water to your preferred doneness. For me, french beans cook in about 6 minutes from when I add them. Heftier beans take 6-8 minutes. You can cool your beans in an ice bath or pull them out a minute early. Both work.
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Finish
- In your very biggest bowl, toss green beans and pesto together.
- Drizzle with olive oil, then eat a bunch before you share with everyone else.
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Notes: These beans are delicious warm, cold, or room temp. They keep quite well in the fridge for a few days, as long as you don't eat them all right away. We sometimes add quartered fresh tomatoes or roasted potatoes to the mix. You can eat them as a meal in and of themselves, or for omnivores, pair them with grilled italian sausages.
* We've used Dubliner instead of Parmesan with great success.
** I finally tried Smitten Kitchen's recommendation of using kitchen shears for trimming grean beans, and it's my new favorite way to do it.
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See you soon!
Mike & Leigh Ann
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