GREEN BEANS WITH ALMOND PESTO

GREEN BEANS WITH ALMOND PESTO image

Categories Bean Side

Yield 4 people

Number Of Ingredients 9

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2 pounds green beans
1 cup (5 ounces or 140 grams) almonds, toasted and cooled
1 1/4 ounces (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
2 to 3 teaspoons white wine vinegar
1/3 cup olive oil, plus extra for drizzling

Steps:

Bring a large pot of salted water to boil. Trim green beans â I find using kitchen shears the quickest way â and cook beans in boiling water until crisp tender, about 3 to 4 minutes for regular green beans or 2 to 3 minutes for the skinnier âharicot vertâ variety. 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.) 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. Toss cooled green beans with almond pesto. Drizzling with extra olive oil for a fresh glisten. Dig in. Serving suggestions: a mix of cherry tomatoes, grilled bread drizzled with olive oil and rubbed with a halved garlic clove or even grilled sausages.