Beans with Almond Pesto




Here is yet another Smitten Kitchen recipe win. (I *heart* Deb Perelman!) I didn’t change anything in my recipe because she is awesome. Her recipe is here, but I copied it verbatim below.


2 lbs green beans
1 c almonds, toasted and cooled
1/3 cup grated parmesan or aged pecorino cheese (but no need to grate if using a food processor)
1 garlic clove, peeled and crushed
Pinches of red pepper flakes, to taste
2 to 3 T white wine vinegar
1/3 c olive oil, plus extra for drizzling


Bring a large pot of salted water to boil. Trim green beans — I find using kitchen shears the quickest way — 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 “haricot vert” 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.


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