Grilled Green Beans with Almond Pesto

Grilled Green Beans with Almond Pesto

Smoky charred green beans get a rich lift from a nutty, garlicky almond pesto.

Total 23 min Makes 4 servings Calories 220/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher, Kosher for passover

Allergens

Dairy, Tree nuts

Fresh green beans are grilled quickly over high heat until blistered and tender-crisp, then tossed with a bright almond pesto made from basil, garlic, and toasted almonds. The smoky char balances the pesto's richness, making this a versatile side for grilled meats, pasta, or a summer potluck spread.

Ingredients

  • 1 pound green beans, trimmed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup basil leaves, packed
  • 1/3 cup almonds, toasted
  • 2 tablespoons grated parmesan cheese
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons almonds, toasted and roughly chopped, for garnish

Method

  1. Preheat the grill to medium-high heat, about 425°F.

  2. In a bowl, toss the trimmed green beans with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  3. In a food processor, combine the basil, 1/3 cup toasted almonds, parmesan, and garlic clove. Pulse until finely chopped.

  4. With the processor running, slowly stream in 1/4 cup olive oil until the pesto is mostly smooth. Add the lemon juice and 1/4 teaspoon salt, then pulse to combine.

  5. Arrange the green beans perpendicular to the grill grates, or use a grill basket to prevent them falling through. Grill, turning occasionally, until blistered and tender-crisp, 7 to 9 minutes.

  6. Transfer the grilled green beans to a serving platter and drizzle with the almond pesto, tossing gently to coat.

  7. Sprinkle with the remaining chopped toasted almonds and serve warm.

Related recipes

Rate this recipe

★ 4.1 (1)

Comments

    Log in to comment.

    Grilled Green Beans with Almond Pesto

    Fresh green beans are grilled quickly over high heat until blistered and tender-crisp, then tossed with a bright almond pesto made from basil, garlic, and toasted almonds. The smoky char balances the pesto's richness, making this a versatile side for grilled meats, pasta, or a summer potluck spread.

    23 min 4 servings 220 cal

    Ingredients

    • 1 pound green beans, trimmed
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup basil leaves, packed
    • 1/3 cup almonds, toasted
    • 2 tablespoons grated parmesan cheese
    • 1 clove garlic
    • 1/4 cup olive oil
    • 1 tablespoon lemon juice
    • 1/4 teaspoon salt
    • 2 tablespoons almonds, toasted and roughly chopped, for garnish

    Method

    1. 1

      Preheat the grill to medium-high heat, about 425°F.

    2. 2

      In a bowl, toss the trimmed green beans with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

    3. 3

      In a food processor, combine the basil, 1/3 cup toasted almonds, parmesan, and garlic clove. Pulse until finely chopped.

    4. 4

      With the processor running, slowly stream in 1/4 cup olive oil until the pesto is mostly smooth. Add the lemon juice and 1/4 teaspoon salt, then pulse to combine.

    5. 5

      Arrange the green beans perpendicular to the grill grates, or use a grill basket to prevent them falling through. Grill, turning occasionally, until blistered and tender-crisp, 7 to 9 minutes.

    6. 6

      Transfer the grilled green beans to a serving platter and drizzle with the almond pesto, tossing gently to coat.

    7. 7

      Sprinkle with the remaining chopped toasted almonds and serve warm.