Almond Crumb Green Beans
Smitten Kitchen originally posted this recipe, calling it almond pesto. As it contains no green herbs, I prefer to call it a βcrumb.β This nutty mix would be delicious served over any grilled or roasted veggies or even stirred into a pasta dish, but the flavours shine when spooned over Leppβs farm-fresh green beans.
Almond Crumb Green Beans
Ingredients
2Β lbs Lepp Farmβs green beans, or a mix of green and yellow beans
Almond Crumb:
1 β cupΒ (5 ounces orΒ 140 grams) almonds, toasted and cooled (can use whole or sliced)Β
β cupΒ grated parmesan or aged pecorino cheese, but no need to grate if using a food processor
1Β small garlic clove, peeled and crushed or chopped
Leaves from a sprig or two of thyme
Pinches of red pepper flakes to taste
ΒΌ tspΒ coarse sea or kosher salt
2Β toΒ 3Β tsp white wine vinegar
β cupΒ olive oil, plus extra to drizzle
Instructions
With a kitchen scissor, snip the stem ends off the green beans, leaving the tails. Boil or steam for 3-4 minutes, or until barely tender. Beans will continue to soften after the cooking process has stopped, so itβs best to remove them from the heat and drain them when theyβre still crisp.Β Β Β Β
Toast the almonds in a dry frying pan, watching carefully, so they donβt burn. Set aside to cool. In the bowl of a food processor or mini-chopper, place all ingredients except for the oil and pulse until finely chopped. Add olive oil, and pulse again until all ingredients are mixed.Β Β
Spoon over freshly cooked green beans.
