2 pints of cherry tomatoes
¼ cup of unsalted almonds
1 clove of garlic minced
2 T olive oil
2 T sherry or red wine vinegar
1 t paprika
Pinch of cayenne pepper
Kosher salt, fresh ground pepper
3 t vegetable oil
2 lbs. of green beans.
Preheat the oven to 450
Roast tomatoes on a rimmed baking sheet, turning once until blistered and slightly charred, 15 to 20 minutes, Cool.
Finely chop almonds in a food processor Add garlic, olive oil, vinegar, paprika and cayenne and half of the tomatoes. Pulse to a coarse pesto consistency. Season with salt and pepper.
Heat 1 ½ teaspoon vegetable oil in a skillet
Over medium high heat. Add ½ of the beans, cook undisturbed until beginning to blister
About 2 minutes, toss and continue to cook until tender 7-9 minutes season with salt and pepper
Spread beans out on a platter, allow to cool, and continue to cook the remaining beans with more oil.
Dish can be prepared 3 hours in advance. Toss and season before serving.
Share to Print