GREEN BEANS AND BLISTERED CHERRY TOMATOES WITH A SPICY ALMOND PESTO

The one thing I feel like is usually lacking at a Thanksgiving table is a little heat or spice. These green beans are a great alternative to the classic green bean casserole and are a bit healthier without sacrificing flavor. And they’re whole 30! Look out for more Thanksgiving recipe ideas this week!

INGREDIENTS:
The base of this is a @bonappetitmag recipe that I tinkered to get a spicier twist…

The sauce:
1 cup of cherry tomatoes
1/4 cup roasted almonds
1 garlic clove roughly chopped
2 tbsp olive oil
3 tbsp red wine vinegar
1 tsp red pepper flakes
1/2 tsp chili powder
1/2 tsp cayenne pepper
1 tsp paprika

The green beans:
1 cup cherry tomatoes
2 garlic cloves thinly sliced
1 tsp red pepper flakes
2 pounds of green beans (haricots are better)
Olive oil
Salt / pepper

Roast tomatoes in the oven on a baking sheet for about 5 min. Let cool and put half of them in the food processor. Add the almonds, garlic, olive oil, red wine vinegar and spices and blend until smooth. Meanwhile blanch green beans in boiling salted water. Remove and set aside. Heat olive oil and garlic in a skillet on high heat. Add in green beans and tomatoes and let them blister. Remove from heat and top with your pesto. Enjoy!