I don’t know what’s up with my green beans this summer. The plants themselves are looking nice and lush (despite a few brown leaves here and there), but they’re not producing many beans. This has been my harvest so far:
Sad, right? Whenever I attempt to grow beans, I end up having to buy more beans to supplement what I grow. Because dinner with 5 beans to split between my husband and me as a side dish? That’s just not going to work. So when I made this Green Beans with Lemon-Almond Pesto recipe, I used my 5 beautiful, perfect, delicious heirloom beans and then bought the rest from the farmers market. The beans from the farmers market were delicious, but they definitely weren’t as pretty.
Green beans and almonds are a classic combination, so I thought I’d try making a pesto with almonds to put my own twist on Green Bean Almondine. Green Bean Almondine is one of those dishes that I find myself loving sometimes and loathing others. When it’s done right, it’s so good! When it’s done wrong, those soggy little slivers of almonds bring absolutely nothing to the table.
Unlike the soggy buffet version of Green Bean Almondine, the almonds really shine in this easy summer side dish. A bright note of lemon and the pungent flavor of garlic are the perfect addition to the traditional green bean and almond pairing. In fact, the pesto is so tasty, you might want to start putting it on everything you eat!
This easy side dish is a twist on the classic combination of green beans and almonds.
- cooking spray or olive oil mister
- 1 1/2 lbs. green beans, trimmed
- 1/2 c. almonds
- 1 garlic clove
- 1 tbsp. lemon juice
- 1 tbsp. extra-virgin olive oil
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Spray a rimmed baking sheet with cooking spray. Place beans on sheet in a single layer and spray tops with additional cooking spray. Roast for 15 minutes or until tender.
- Combine almonds, garlic, lemon juice, olive oil, salt, and pepper in food processor and process until roughly chopped. Spoon over green beans before serving.