Vegan Pesto Green Beans With Almonds Recipes

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VEGAN PESTO GREEN BEANS WITH ALMONDS



Vegan Pesto Green Beans with Almonds image

A delicious 4 ingredient side dish that comes together in under 30 minutes. These vegan pesto green beans with almonds are crispy and flavorful made with just a handful of ingredients either in the oven or in the skillet! Perfect fall or Thanksgiving side dish.

Provided by Vicky

Categories     Side Dish

Time 20m

Number Of Ingredients 6

8 ounces green beans (washed trimmed dried8 ounces green beans, washed trimmed dried)
1 clove garlic (minced)
2 tablespoons vegan basil pesto
1 teaspoon lemon juice (optional)
1/4 cup blanched almonds (chopped)
1 teaspoon extra virgin olive oil

Steps:

  • Preheat oven to 425 degrees F.
  • In a large bowl combine green beans with garlic, vegan basil pesto, oil, lemon juice and salt and pepper to taste. Bake green beans on aluminum foil lined baking sheet in a single layer for 12-15 minutes.
  • Heat pan over medium heat and add almonds. Cook for a few minutes until almonds are toasted and lightly browned. Serve green beans sprinkled with toasted almonds.

Nutrition Facts : Calories 102 kcal, Carbohydrate 6 g, Protein 3 g, Fat 8 g, Sodium 75 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

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.

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 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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