Ingredients

The following ingredients have 7 Servings
  • Sea salt
  • 1/2 pound haricots verts or slender green beans, trimmed
  • 1 large clove garlic
  • 1 cup lightly packed fresh flat-leaf parsley leaves
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup blanched almonds, toasted and coarsely chopped

Instruction

  • Have ready a large bowl of ice water. Bring a large saucepan three-fourths full of generously salted water to a boil over high heat. Drop in the beans all at once and cook for 3 minutes. Drain and immediately plunge the beans into ice water. Set aside.
  • In a food processor or blender, combine the garlic, parsley, and 1/2 teaspoon salt and process until the parsley is finely chopped. With the machine running, add the olive oil in a slow steady stream and process until a smooth purée forms. Add the almonds and pulse until finely chopped and the pesto is a uniform coarse purée.
  • Drain the beans and pat dry. Put them in a large bowl, add the pesto, and toss to coat evenly. Arrange the beans on a serving platter or in a bowl and serve at room temperature.
  • Serve with a poached egg, if desired. See Notes for poaching an egg.