Green Beans With Almond Pesto Recipes
PENNE WITH ALMOND PESTO AND GREEN BEANS
Provided by Julia Turshen
Categories Pasta Vegetarian Kid-Friendly Quick & Easy Dinner Parmesan Basil Almond Green Bean Spring Summer Healthy Low Cholesterol Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6
Number Of Ingredients 8
Steps:
- Pulse garlic, basil, 1/2 cup almonds, and 1 tsp. salt in a food processor until combined. With the motor running, slowly add oil and pulse again until smooth. Transfer to a large bowl.
- Cook penne in a large pot of boiling salted water, stirring occasionally, and add green beans 30 seconds before pasta is al dente. Drain pasta and green beans, reserving 1 cup pasta cooking liquid, and add to pesto. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.
- Transfer pasta mixture to a serving bowl or platter and top with Parmesan and remaining 2 Tbsp. almonds. Serve immediately or at room temperature.
GREEN BEANS WITH MINT ALMOND PESTO
Make and share this Green Beans With Mint Almond Pesto recipe from Food.com.
Provided by Pixies Kitchen
Categories Vegetable
Time 45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil; add 1 teaspoon salt. Add green beans and cook until bright green and crisp tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water to stop cooking. When cooled, drain and pat dry. Transfer to a large bowl.
- Combine mint, almonds, remaining 1/2 teaspoon of salt and the zest in a food processor. With motor running add olive oil in a stream and blend until pureed for pesto.
- Add pesto to green beans and toss until coated well. Transfer to large serving platter and garnish with mint leaves, if desired.
Nutrition Facts : Calories 101.3, Fat 8.2, SaturatedFat 1, Sodium 479, Carbohydrate 6.5, Fiber 3.1, Sugar 1.1, Protein 2.2
BLISTERED GREEN BEANS WITH TOMATO-ALMOND PESTO
This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.
Provided by Chris Morocco
Categories Bon Appétit Green Bean Side Healthy Kid-Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. 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 1 1/2 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.
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