Blistered Green Beans With Tomato-Almond Pesto

Ingredients

• •2 pints cherry tomatoes
• •¼ cup unsalted, roasted almonds
• •1 clove garlic clove
• •2 tablespoons olive oil
• •2 tablespoons Sherry vinegar or red wine vinegar
• •1 teaspoon paprika
• •⅛ teaspoon cayenne pepper
• •1 to taste Kosher salt, freshly ground pepper
• •3 teaspoons vegetable oil
• •2 pounds haricots verts or green beans
• •2 pounds trimmed green beans

Cooking Instructions

1. 1.

   Preheat oven to 450°F. 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.

   20 min

2. 2.

   Heat 1 1/2 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.

   20 min

3. 3.

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

   5 min

4. 4.

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