Green beans, pole beans, string beans, whatever you know them as, have been a longtime favorite vegetable of mine. (I’m even trying to grow my favorite skinny and delicate variety, haricot vert, although at the rate things are coming along, I expect the first harvest sometime around the first frost.) I love this salad with fried almonds, celery and pickled onions most of all, but also in a pesto potato salad and even in an old-school Thanksgiving casserole with crispy onions. But, as of this week, each of those preparations have been cast aside for my new favorite, and the way it came about is the best/weirdest part. I spied this photo on Ottolenghi’s Instagram last week and guys, I had no idea how he made these or what recipe of his this might be but (I mean this warmly) I also didn’t care. I knew what I wanted them to taste like — the photo had me dreaming of a nutty and loud sauce that clung to every string of bean — and made it so, dusting off the almond pesto from the cookbook and applying it to a rainbow of beans, cooked until just crisp-tender.
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