Blistered Green Beans with Tomato Marcona Almond Pesto Prep Time: 15 minutes Cook Time: 10 minutes Servings 4 1 lb green beans, trimmed 2 Tbsp Melchiorri Extra Virgin Olive Oil, divided 1 cup Menu Dorati Cherry Tomatoes, drained ¼ cup Don Juan Marcona Almonds 1 garlic clove, minced 1 tsp Safinter Smoked Paprika 1 Tbsp sherry vinegar Salt and pepper Heat 1 Tbsp olive oil in a large skillet over medium-high. Add green beans and cook until slightly tender, tossing occasionally, until tender, about 10 minutes. Season with salt and pepper. Meanwhile, in a food processor add 2 Tbsp olive oil, tomatoes, garlic, Don Juan marcona almonds, garlic clove, Safinter smoked paprika, and sherry vinegar; pulse until smooth, but still has a slight texture. Season with salt and pepper. Remove green beans from heat and toss with pesto. Garnish with additional Menu Dorati Cherry Tomatoes before serving.
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