Green Beans with Smoked Almonds
This is an easy and tasty side dish. All you need to do is cut the green beans and chop up the topping ingredients in a food processor. I got the inspiration for this dish from Smitten Kitchen. My version doesn't really resemble hers at all, but the idea of making a topping from almonds and Parmesan came from this. I find that by using smoked almonds I can use fewer ingredients and still get a great flavor. I always keep smoked almonds on hand for this reason. The topping is great on any vegetable. I usually don't use the full amount but keep it in an airtight container to use later.
I haven't tried other herbs, but I think basil or rosemary would work. I would not substitute dried here and would just skip if I didn't have fresh on hand. If you don't have a food processor, you could try using a blender carefully to grinding up the nuts and cheese.
Ingredients
Directions
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Gather and prep ingredients.
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Add Parmesan cheese, nuts, and thyme to a food processor. You can also mince and grate things by hand, but a mini-food processor makes this recipe extremely simple.
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Pulse the topping ingredients in the food processor until the mixture is finely chopped.
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Heat olive oil in 12" skillet.
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Add green beans and kosher salt to skillet. Saute over medium-high heat until beans are cooked to desired tenderness. We like them when they are starting to char, but still crisp.
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Toss the green beans with half of the nut-cheese mixture in the pan. Serve with a sprinkle of additional nut topping.
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Serve with a sprinkle of additional nut topping. Leftovers can be reheated in a skillet, but be careful not to burn the topping. Save the extra nut topping in a separate container, so keep the smokey flavor of the nuts. The topping can be used on other vegetables.
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