This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.
¼ cup unsalted, roasted almonds
2 tablespoons Sherry vinegar or red wine vinegar
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.
,Photos by Christopher Testani
Calories (kcal) 120 Fat (g) 8 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 5 Total Sugars (g) 6 Protein (g) 4 Sodium (mg) 10Reviews SectionI've made this 4 or 5 times now, it's a fantastic recipe, the tomato pesto is creamy from the almonds yet pleasantly acidic bc of the sherry vinegar. Quick to prepare, easy to please, highly recommend. The colors give it a nice Christmas-y feel to it, so it's particularly good for holiday get-togethers.annajuliangeorgia03/05/20Ooh la la. This recipe is on my speed dial from now on. So let me first say that due to particular taste preferences (garlic roughs me up and my girl doesn't like almonds), I substituted shallots and toasted pine nuts in their place. This recipe was knockout good. And the pine nuts gave it a creamy texture. You absolutely need to try this. Thank you Chris Morocco. Nailed this one, sir.Philadelphia, Pa.12/18/18I needed a new veggie recipe for Tday and this looked so interesting. So glad I did. The pesto was so flavorful with a little kick (the cayenne). I made the recipe as is and I liked the neutral flavor of the green beans. The smokiness of the tomatoes added a lot to this dish. Everyone liked it. I would certainly make this again.sarabeth721Los Angeles, Ca.11/27/18I made these for Thanksgiving this year. When I tested the recipe with the blistered green beans as described, I found that they didn't have a ton of flavor. Instead, I ended up roasting them in the oven with the tomatoes (drizzled with some olive oil and seasoned with salt and pepper when they went in). I thought they turned out much better that way, and it dirtied one less pan! They were a huge hit, and even the 12 year-old loved them!AnonymousMaryland11/26/18Amazing recipe! Made this for Thanksgiving this year, and it was an absolute hit. Will definitely become a regular dish for years to come. The pesto is out of this world.I have made this recipe for the last 2-3 Thanksgivings (ever since I was asked to take over the veggies) and it is a huge hit! The tomato-almond pesto is out of this world delicious and works great with the string beans. It makes a lot of pesto, but the leftovers can be used for almost anything, including pasta.wilkieneSouth Carolina11/03/18
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