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Author From www.smittenkitchen.com

Ingredients

  • 1 lb green beans
  • 5 ounces or 140 grams almonds, toasted and cooled
  • 3/4 cup (about 1/3 cup grated) parmesan or aged pecorino cheese, but no need to grate if using a food processor
  • 1 small garlic clove, peeled and crushed
  • Leaves from a sprig or two of thyme
  • Pinches of red pepper flakes, to taste
  • 1/4 teaspoon coarse sea or kosher salt
  • 1 to 2 teaspoons white wine vinegar
  • 1/4 cup olive oil, plus extra for drizzling

Instructions

  1. Bring a large pot of salted water to boil. Trim green beans and cook beans in boiling water until crisp tender, about 3 to 5 minutes. Plunge in an ice water bath to fully cool. Drain and pat dry. (If you have no patience for the precision of ice water baths, take the green beans out a full minute early as they will continue cooking as they cool.)
  2. In food processor, grind almonds, cheese, garlic, thyme, pepper and salt to a coarse paste. Add vinegar, and pulse again. Stir in oil and adjust seasonings to taste.
  3. Toss cooled green beans with almond pesto. Drizzling with extra olive oil for a fresh glisten. Dig in

Recipe Notes

Serving suggestions: a mix of cherry tomatoes, grilled bread drizzled with olive oil and rubbed with a halved garlic clove or even grilled sausages.