Green Beans With Almond Pesto Recipes

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GREEN BEANS WITH TOASTED ALMONDS



Green Beans with Toasted Almonds image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds fresh green beans, trimmed
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 tablespoon butter
Salt
Toasted slivered or sliced almonds, for garnish

Steps:

  • Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
  • Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
  • Garnish green beans with toasted slivered or sliced almonds.

PENNE WITH ALMOND PESTO AND GREEN BEANS



Penne with Almond Pesto and Green Beans image

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

1 garlic clove, coarsely chopped
2 cups (packed) fresh basil leaves
1/2 cup plus 2 tablespoons coarsely chopped toasted almonds, divided
1 teaspoon kosher salt, plus more to taste
3/4 cup extra-virgin olive oil
1 pound penne
8 ounces green beans (about 2 cups), trimmed, thinly sliced on a bias
1/4 cup grated Parmesan

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 BALSAMIC PESTO



Green Beans With Balsamic Pesto image

Recipe comes from Lynn Rosetto Kasper's cookbook The Splendid Table. It's amazing how a little balsamic can invigorate basil pesto! I've changed the order for the pesto, hopefully this will solve the problem other reviewers have experienced.

Provided by Galley Wench

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 cups firmly packed fresh basil leaves
3/4 cup freshly grated parmigiano-reggiano cheese
1 large garlic clove, crushed
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
4 tablespoons extra virgin olive oil
1 1/2 lbs green beans, trimmed and cut into 1 inch long pices. (or a combination of green beans and diced potatoes)
4 tablespoons balsamic vinegar
1/2 teaspoon dark brown sugar

Steps:

  • Making the Pesto:.
  • Combine the basil and Parmigiano-Reggiano cheese in a blender or food processor and blend until the basil is finely chopped, but not pureed.
  • Add the olive oil, and garlic and blend until almost smooth.
  • Season with salt and pepper and set aside.
  • Cooking the Beans:.
  • Pour about 2 inches of water into a 6 quart pot.
  • Place a collapsible steamer in the pot, cover, and bring to a full boil.
  • Place beans in the steamer, cover the pot, and steam 6 minutes, or until tender crisp.
  • Mix 4 tablespoons balsamic vinegar with 1/2 teaspoon dark brown sugar.
  • Remove the beans to a shallow serving bowl.
  • Add the pesto to the beans, stirring in the vinegar/sugar mixture.
  • Toss to thoroughly coat the beans.
  • Taste for seasoning and serve hot or at room temperature.
  • Note: Refrigeration will alter the flavors so best served right after the pesto and beans are combined.

GREEN BEANS WITH MINT ALMOND PESTO



Green Beans With Mint Almond Pesto image

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

1 1/2 teaspoons salt
2 lbs French style green beans
2 1/2 cups fresh mint leaves, plus additional for garnish
1/3 cup blanched almond, toasted
1 lemon, zest of, finely grated
1/3 cup extra virgin olive oil

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



Blistered Green Beans With Tomato-Almond Pesto image

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

2 pints cherry tomatoes
1/4 cup unsalted, roasted almonds
1 garlic clove, grated
2 tablespoons olive oil
2 tablespoons Sherry vinegar or red wine vinegar
1 teaspoon paprika
Pinch of cayenne pepper
Kosher salt, freshly ground pepper
3 teaspoons vegetable oil
2 pounds haricots verts or green beans, trimmed

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.

GREEN BEANS WITH ALMONDS



Green Beans with Almonds image

A touch of lemon juice gives a fresh taste to this simple side dish from Ruth Andrewson of Leavenworth, Washington. "Slivered almonds look so pretty with the French-style green beans, and they add a tasty crunch, too," she notes.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 5

1 package (16 ounces) frozen French-style green beans
1/2 cup slivered almonds
1/4 cup butter, cubed
2 teaspoons lemon juice
1/4 teaspoon salt

Steps:

  • Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , Meanwhile, in a small skillet over low heat, toast almonds in butter. Remove from the heat; stir in lemon juice and salt. Drain beans. Add almond mixture and toss to coat.

Nutrition Facts : Calories 107 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 134mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

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