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.

almond pesto green beans

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.

Green beans and pestoalmond green bean closeup

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