Green Beans And Tomatoes In A Pesto Vinaigrette Recipes

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GREEN BEANS AND TOMATOES IN A PESTO VINAIGRETTE



Green Beans and Tomatoes in a Pesto Vinaigrette image

A wonderful and colorful veggie dish drizzled with a delicious pesto dressing. Can be served immediately or chilled up to 8 hours. Vinaigrette dressing is also great on other salads.

Provided by Marie

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs fresh green beans
1 pint grape tomatoes, halved
1/2 cup basil pesto (purchased or your own homemade)
3 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1/4 cup olive oil
salt and black pepper

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.

PESTO GREEN BEANS



Pesto Green Beans image

I'm always looking for simple vegetable side dishes for my picky kids. They love this one, and it's quick and really simple. If I know I'm going to be pressed for time, I'll trim the ends of the green beans the night before. Use your favorite jarred pesto. Adapted from Southern Living Ultimate Quick and Easy.

Provided by WellsBells

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb fresh green beans, trimmed and rinsed
1/4 cup butter or 1/4 cup margarine
2 garlic cloves, pressed
1 teaspoon pesto sauce
1/2 teaspoon salt

Steps:

  • Arrange green beans in a steamer basket over boiling water. Cover and steam 6 minutes or until crisp-tender.
  • Melt butter in a large skillet over medium-low heat.
  • Stir in garlic, pesto and salt. Saute 2 minutes or until thoroughly heated.
  • Toss butter mixture with beans in a bowl.
  • Serve immediately.

BLISTERED GREEN BEANS WITH TOMATO-ALMOND PESTO



Blistered Green Beans With Tomato-Almond Pesto image

This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.

Provided by Chris Morocco

Categories     Bon Appétit     Green Bean     Side     Healthy     Kid-Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 10

2 pints cherry tomatoes
1/4 cup unsalted, roasted almonds
1 garlic clove, grated
2 tablespoons olive oil
2 tablespoons Sherry vinegar or red wine vinegar
1 teaspoon paprika
Pinch of cayenne pepper
Kosher salt, freshly ground pepper
3 teaspoons vegetable oil
2 pounds haricots verts or green beans, trimmed

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.

GREEN BEAN PESTO



Green Bean Pesto image

Categories     Bean     Kosher

Yield makes about 1 cup

Number Of Ingredients 6

1/4 pound green beans
1 teaspoon roughly chopped garlic (about 1 to 2 cloves)
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1/2 cup neutral-flavored cooking oil, such as canola or soybean
1/3 cup roasted pumpkin seeds

Steps:

  • Blanch the green beans in boiling salted water for 1 1/2 minutes. Remove them to an ice bath and then drain them in a colander.
  • Transfer the beans to the bowl of a food processor and add the garlic, salt, and pepper. Puree for 30 seconds and add half the oil while the motor is running. Add the pumpkin seeds and the remaining oil and process for 10 to 15 seconds, until smooth.
  • Make Ahead
  • The pesto can be refrigerated in an airtight container for up to 5 days.

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