I made this dish on a whim earlier this week and I am very glad I did.
We buy most of our produce on at the Saturday farmer’s market and during the week before leaving for work, I perform a mental checklist of what’s in the fridge and what needs to be used-up and from there I build dinner. If I’m feeling un-inspired or particularly bored with whatever I think I should be making I perform a Google search consisting of “NYTIMES or Bon Appetit + INSERT VEGETABLE HERE” and see what pop’s up. Sometimes this works, sometimes it doesn’t but whatever the outcome it usually helps me to come-up with some kind of game plan.
This time it worked!
This is my new favorite way to eat green beans. Cooked in a cast iron skillet until blistered in spots and tossed in a smoked paprika and tomato laced “pesto” that tastes like a combination of Romanesco and gazpacho. It’s a bright, punchy, and the perfect side for grilled meat or fish.
Blistered Green Beans With Tomato-Almond Pesto
Recipe from Bon Appetit
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 smoked paprika
Pinch of cayenne pepper
Kosher salt, freshly ground pepper
3 teaspoons vegetable oil
2 pounds haricots verts or green beans, trimmed
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.
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.
Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter.
Do Ahead: Dish can be made 3 hours ahead. Store tightly wrapped at room temperature. Toss and adjust seasoning just before serving.