Daily Recipe: Roasted Rainbow Beans with Almond Pesto
New produce makes us giddy. It’s like Christmas morning when our farmers drop off their deliveries. As a store that sources produce locally, we stock what’s in season. Which means what we have to offer is always changing.
We just got in Rainbow beans. Talk about a thing of beauty. Purple, green and yellow, these beans will add color to any dish. Our featured recipe, from the Tasty Kitchen, goes above and beyond your typical steamed green bean side dish. By roasting them and adding pesto, you jazz up your dinner plate and add a whole lot of flavor to your meal. Bonus for the vegans, this pesto is vegan and gluten free.
Roasted Rainbow Beans with Almond Pesto
From The Tasty Kitchen
- 1/2 pound Rainbow beans ($2.00 for 1/2 pound)
- Olive oil
- Salt and pepper to taste
- 1 cup basil ($3 per bunch)
- 1/3 cup roasted almonds ($1.68 for 1/3 cup)
- 3 tbsp olive oil ($.60 for 3 tbsp)
- 1 tbsp nutritional yeast ($.10 for 1 tbsp)
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 cup water
Approximate total for in.gredients: $7.40
Approximate total per person for a family of four: $1.85
First, roast the almonds. Preheat the oven to 350 degrees F, place the almonds on a baking sheet and roast for 10 minutes. Make sure you keep your eye on them, it goes from roasted to burnt quickly. After they’re roasted, remove from oven and let cool (make sure they are completely cooled before using them to make pesto.)
Next increase the heat to 400 degrees F. Line a baking sheet with parchment paper. Place the green beans on the baking sheet, drizzle with the olive oil and season with salt and pepper, toss. Bake for 15-17 minutes, tossing the beans halfway through the baking process. Let cool completely on the baking sheet.
For the pesto, in a food processor or blender, blend the basil, almonds and oil until smooth. Add the nutritional yeast, salt and garlic powder next. Once everything is mixed well, slowly add the water until the pesto has reached the desired consistency.
Pour the pesto over the green beans and toss.