Green Beans And Tomatoes In A Pesto Vinaigrette Recipes

Steps:

• Cook beans in salted water until tender, about 15 minutes.
• While beans are cooking, make pesto vinaigrette by combining pesto, vinegar and lemon juice.
• Slowly stream in olive oil, whisking constantly until combined.
• Add salt and pepper to taste.
• When beans are done cooking, drain and rinse with cool water and pat dry.
• In a large bowl, combine green beans, tomatoes and 1/4 cup of pesto vinaigrette, adding additional, if desired.
• Season with salt and pepper to taste.

Steps:

• Trim off the ends of the beans. Drop them into boiling salted water to cover, and cook until crisp-tender, about 5 minutes. Do not overcook. Drain and let cool.
• Place the mustard, garlic and vinegar in a salad bowl. Gradually add the oil while stirring with a wire whisk. Add salt, pepper, cumin, and basil or chives. Stir and blend. Add the green beans, tomatoes and red onion. Toss and serve.

Steps:

• Preheat oven to 450°F. Roast tomatoes on a rimmed baking sheet, turning once, until blistered and lightly charred, 15-20 minutes. Let cool slightly. Finely chop almonds in a food processor. Add garlic, olive oil, vinegar, paprika, cayenne, and half of tomatoes; pulse to a coarse pesto consistency. Season with salt and pepper.
• Heat 1 1/2 tsp. vegetable oil in a large skillet over medium-high. Add half of beans; cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing occasionally, until tender, 7-9 minutes; season with salt and pepper. Spread beans out on a platter; let cool. Repeat with remaining vegetable oil and beans.
• Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter.
• Do ahead
• Dish can be made 3 hours ahead. Store tightly wrapped at room temperature. Toss and adjust seasoning just before serving.