My take on Pesto Trapanese—the Sicilian pesto of tomatoes, almonds, and anchovy—spooned over tender-crisp green beans. Perfect alternative to green bean casserole for the holidays or as a bright and fresh side for the summer.
| Servings | Prep Time |
| 6 | 20 minutes |
| Cook Time |
| 20 minutes |
|
|
|
|
My take on Pesto Trapanese—the Sicilian pesto of tomatoes, almonds, and anchovy—spooned over tender-crisp green beans. Perfect alternative to green bean casserole for the holidays or as a bright and fresh side for the summer.
|
Ingredients
- 1-3/4 pounds green beans trimmed
- 1 tablespoon olive oil
- 3 - 4 tablespoons extra dry white vermouth
- 1/2 t-spoon kosher salt plus A LOT more for blanching
For the Trapanese Sauce
- 10 - 12 ounces cherry tomatoes or grape tomatoes
- 1 tablespoon olive oil
- 1 - 2 cloves garlic minced into a paste
- 1 - 2 anchovy filets minced into a paste
- Scant 1/2 cups almonds roughly chopped
- 1 - 2 tablespoons pecorino or Parmigiano Regiano grated (or peel a handful of strips)
- 1/4 cup pitted olives (black, green, or a mix)
- 2 tablespoons extra virgin olive oil
- A few pinches kosher salt
Servings:
Instructions
- Preheat the oven to 500°
- Toss the tomatoes with 1 tablespoon of regular olive oil on a sheet tray and roast for about 5 – 7 minutes, until they start to burst and brown a little. Remove from the oven and set aside to cool a bit.
- Mince the garlic and anchovy with a little kosher salt, working into a paste by dragging the knife across the cutting board and mincing for a few minutes. Add to a bowl and whisk in the extra virgin olive oil.
- Slice the olives and fold them and the tomatoes into the punchy extra virgin olive oil. Set this aside.
- Bring a large pot of water to a full and rolling boil. Salt it heavily and drop in the trimmed green beans. Boil for just a minute before draining and immediately drop into a bowl of ice water to stop them from cooking further. Drain the beans and dry them off a bit.
- Heat the olive oil for the green beans in a large pan and drop in the green beans. Toss them about, seasoning with a bit of salt, before pouring in the vermouth. Clamp on the lid and steam them for just a few minutes more.
- Scatter the beans over a serving platter and spoon the tomato pesto over them. Sprinkle the roughly chopped almonds over the dish, followed by a light snow or scattering of peels of pecorino or Parmigiano.
Recipe Notes
- The pesto can be made several hours in advance and kept covered at room temperature, or made the night before and stored in the fridge—just let it come to room temp for a bit. Whatever you do, DO NOT mix in the almonds until the last minute.
- The green beans can be blanched and shocked several hours in advance and stored at room temperature—just be sure to dry them really well.
- You can assemble the whole thing while the turkey cooks. Once the bird is done, remove it from the oven, shut it off, and throw this in to gently warm it up a bit.
Powered byWP Ultimate Recipe