Sometimes I find a recipe and think OMG, I have to make that right now. This green bean recipe from Smitten Kitchen was one such recipe, simple and made from basic ingredients I love. The first time I made these green beans I relished the pesto to bean ratio. The second time I made this recipe I completely forgot the cheese and it was still delicious with the tangy, nutty, crunchy flavours. This dish also keeps well if you happen to have any leftovers.
2 pounds green beans (~900 gr.)
1 cup toasted almonds (140 gr.)
1/3 cup grated parmesan
1 garlic clove, peeled and pressed
a sprig of fresh thyme
a pinch of salt
a pinch of red pepper flakes
2-3 teaspoons white wine vinegar
1/3 cup olive oil
Trim the ends and pull strings off the green beans and steam until tender but still green and crisp.
In a food processor, grind almonds, cheese, garlic, thyme, salt, red pepper flakes, vinegar and olive oil.
Smitten Kitchen cools her green beans before adding the pesto mixture. I have made and eaten this both warm and cold and found them delicious both ways.