Blistered Green Beans with Tomato-Almond Pesto. The recipe was in the November 2015 Bon Appetit.
Green Beans with Tomato-Almond Pesto
2-3 pints cherry tomatoes
¼ cup unsalted, roasted almonds
2 tbsp olive oil
2 tbsp sherry vinegar
1 tsp paprika
pinch of cayenne pepper
kosher salt & freshly ground pepper
2-3 lbs green beans, trimmed & blanched
1 finely chopped onion (however much you want)
Preheat oven to 450°. In a bowl combine tomatoes with some olive oil then spread them out on a foil lined, rimmed baking sheet. Season with salt & pepper. Roast tomatoes, turning once, until blistered and lightly charred, 15–20 minutes. Let cool slightly. Finely chop almonds in a food processor. Add olive oil, vinegar, paprika, cayenne, and half of tomatoes. Pulse to a coarse pesto consistency. Season with salt and pepper.
Heat some olive oil in a large skillet over medium-high. Add onion and green beans and saute until onion is soft and green beans are cooked to your liking. Season with salt & pepper. Add the pesto to the green beans and toss until combined. Add remaining tomatoes & serve.