A delicious 4 ingredient side dish that comes together in under 30 minutes. These vegan pesto green beans with almonds are crispy and flavorful made with just a handful of ingredients either in the oven or in the skillet! Perfect fall or Thanksgiving side dish.
- 8 ounces green beans washed trimmed dried8 ounces green beans, washed trimmed dried
- 1 clove garlic minced
- 2 tablespoons vegan basil pesto
- 1 teaspoon lemon juice optional
- 1/4 cup blanched almonds chopped
- 1 teaspoon extra virgin olive oil
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Preheat oven to 425 degrees F.
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In a large bowl combine green beans with garlic, vegan basil pesto, oil, lemon juice and salt and pepper to taste. Bake green beans on aluminum foil lined baking sheet in a single layer for 12-15 minutes.
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Heat pan over medium heat and add almonds. Cook for a few minutes until almonds are toasted and lightly browned. Serve green beans sprinkled with toasted almonds.
To prepare the green beans with almonds in a pan:
Heat skillet over high heat and add green beans and enough water to almost cover them. Cook for a few minutes until water has evaporated and green beans have softened a bit.
Add oil the pan and garlic. Cook for 2-3 minutes.
Add pesto and mix.
Serve topped with toasted almonds.