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Roasted Tri-Colored Green Beans with Almond-Herb Pesto
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Description
Tri-colored green beans fresh from the farmer’s market get tossed with olive oil, salt, and pepper, and roasted in the oven. After slightly cooling, I tossed the green beans with a vegan, gluten-free pesto made with 3 different herbs and roasted almonds! Perfect side dish for summer!
Ingredients
- ½ pounds Fresh Tri-colored Green Beans, Trimmed
- Extra Virgin Olive Oil
- Salt And Pepper, to taste
- FOR THE PESTO:
- 1 bunch Fresh Rosemary
- 1 bunch Fresh Thyme
- 1 bunch Fresh Oregano
- 2 cloves Garlic
- ½ teaspoons Salt
- ⅓ cups Extra Virgin Olive Oil
- ⅓ cups Roasted Unsalted Almonds
Preparation
1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
2. Place the green beans on the baking sheet, drizzle with olive oil, season with salt and pepper, and toss.
3. Bake for 15-17 minutes, tossing the beans at the halfway through the baking process. Let cool completely on the baking sheet.
4. For the pesto, in the bowl of a food processor, pulse together the herbs, garlic, and salt.
5. With the processor running, slowing stream in the oil until the mixture is smooth.
6. Add the almonds and pulse, until the mixture is slightly chunky.
7. Pour the pesto over the green beans and toss. Serve!
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