Smitten Kitchen originally posted this recipe, calling it almond pesto. As it contains no green herbs, I prefer to call it a “crumb.” 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 Lepp’s farm-fresh green beans.
2 lbs Lepp Farm’s green beans, or a mix of green and yellow beans
1 ⅓ cup (5 ounces or 140 grams) almonds, toasted and cooled (can use whole or sliced)
⅓ cup grated parmesan or aged pecorino cheese, but no need to grate if using a food processor
1 small garlic clove, peeled and crushed or chopped
Leaves from a sprig or two of thyme
Pinches of red pepper flakes to taste
¼ tsp coarse sea or kosher salt
2 to 3 tsp white wine vinegar
⅓ cup olive oil, plus extra to drizzle
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 it’s best to remove them from the heat and drain them when they’re still crisp.
Toast the almonds in a dry frying pan, watching carefully, so they don’t 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.
Spoon over freshly cooked green beans.