Happy Tuesday y’all!
Before we get down to business the winner of the PEANUT BUTTER CRAVE GIVEAWAY is:
I tweeted! https://twitter.com/singerinkitchen/status/206024723740635137
Noelle, from a Singer In the Kitchen! Congrats Noelle! Please contact me with your information at firstname.lastname@example.org!
Anyway, I hope your Memorial Day weekend rocked! On Saturday I attended the usual farmer’s market and seriously, my mind was blown from all the fresh, seasonal produce in stock. The first thing that caught my eye was a bundle of fresh tri-colored green beans.
Me and green beans go way back, back to me as a three-year-old sitting in my high-chair at the kitchen table, face covered in pasta sauce, feasting on Italian green beans. Some things never change. Ha! Anyway, I just couldn’t resist scooping up those babies and using them as soon as I got home.
They were just so beautiful…green, yellow, and purple.
These beans needed some loving.
Like some Almond-Herb Pesto loving.
A drizzle of olive oil, a pinch each of pepper and salt, and a quick roast in the oven and DONE!
I tossed the green beans with the pesto and scarfed them for lunch with a fresh spinach salad and a hard boiled egg.
There may have been some frozen yogurt had right after
but that is definitely for another time.
You need these beans. How many time do I have to say it…don’t forget the wine!
Roasted Tri-Colored Green Beans with Almond-Herb Pesto (GF/V):
For the green beans:
1/2 lb. fresh tri-colored (or whatever you can find) green beans, trimmed
extra-virgin olive oil
freshly cracked black pepper and sea salt, to taste
For the pesto:
1 bunch of fresh rosemary
1 bunch of fresh thyme
1 bunch of fresh oregano
2 cloves of fresh garlic
1/2 t. salt
1/3 c. extra-virgin olive oil
1/3 c. dry roasted almonds, unsalted
1. Preheat the oven to 400 degrees F. 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 half-way 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 evoo 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!
Makes about 1 to 1.5 cups green beans with 1/2 c. pesto.