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Bon Appétit

Blistered Green Beans With Tomato-Almond Pesto

4.9

(24)

Blistered green beans with tomato almond pesto recipe
Christopher Testani

This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.

Recipe information

  • Yield

    8 Servings

Ingredients

2

pints cherry tomatoes

¼

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

Preparation

  1. 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.

    Step 2

    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.

    Step 3

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

    Step 4

    Do Ahead: Dish can be made 3 hours ahead. Store tightly wrapped at room temperature. Toss and adjust seasoning just before serving.

Nutrition Per Serving

Calories (kcal) 120 Fat (g) 8 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 5 Total Sugars (g) 6 Protein (g) 4 Sodium (mg) 10
Explore Bon AppétitGreen BeanVegetableCherry TomatoTomatoEasySideGluten-FreeDairy-FreeVegetarianVeganHealthyishThanksgivingRosh HashanahDinner
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Reviews (24)

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  • This is freaking delicious. I used a big ole “pinch” of cayenne!

    • A cook from Buffalo

    • Buffalo, NY

    • 3/20/2024

  • Hot dang this is good! Couldn’t stop eating it! I had some baby potatoes that needed to be cooked so I parboiled and roasted those and served those at the same meal. I ate them with any extra tomato pesto on my plate and it turned into a glorified French fry lol! Thank you BA for another recipe in my rotation! <3

    • Anonymous

    • Michigan

    • 7/23/2021

  • Delicious. Made for Christmas and turned out well.

    • Christina

    • Olathe, KS

    • 12/25/2020

  • Just Wow

    • Natalia

    • Denver, CO

    • 11/26/2020

  • I've made this 4 or 5 times now, it's a fantastic recipe, the tomato pesto is creamy from the almonds yet pleasantly acidic bc of the sherry vinegar. Quick to prepare, easy to please, highly recommend. The colors give it a nice Christmas-y feel to it, so it's particularly good for holiday get-togethers.

    • annajulian

    • georgia

    • 3/5/2020

  • Ooh la la. This recipe is on my speed dial from now on. So let me first say that due to particular taste preferences (garlic roughs me up and my girl doesn't like almonds), I substituted shallots and toasted pine nuts in their place. This recipe was knockout good. And the pine nuts gave it a creamy texture. You absolutely need to try this. Thank you Chris Morocco. Nailed this one, sir.

    • Philadelphia, Pa.

    • 12/19/2018

  • I needed a new veggie recipe for Tday and this looked so interesting. So glad I did. The pesto was so flavorful with a little kick (the cayenne). I made the recipe as is and I liked the neutral flavor of the green beans. The smokiness of the tomatoes added a lot to this dish. Everyone liked it. I would certainly make this again.

    • sarabeth721

    • Los Angeles, Ca.

    • 11/27/2018