• 1 bag 32oz. Good Life Organic Green Beans
  • 2 pints Veg-Fresh Cherry Tomatoes
  • 1 garlic clove, grated
  • 1/4 cup salted & roasted almonds
  • 2 tbsp red wine vinegar
  • 1 tsp paprika
  • Pinch of cayenne pepper for spice
  • Salt and pepper to taste
  • 3 tsp vegetable oil


  1. Preheat oven to 450°. Roast tomatoes on a lined baking sheet, sprinkle with olive oil, salt, and pepper. Roast for about 15-20 minutes, until blistered.
  2. In a food processor, finely chop almonds – add garlic, olive oil, paprika, cayenne pepper, vinegar, and half of the tomatoes. Mix to a coarse pesto consistency. Add salt and pepper to taste.
  3. Heat 1 1/2 tsp vegetable oil in a large skillet. Add half of the green beans, cook – undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook until tender, about 7-9 minutes. Place beans on a plate, let cool. Repeat with the remaining vegetable oil and green beans.
  4. Toss green beans with pesto, add salt and pepper if needed. Add remaining roasted tomatoes before serving on a platter.

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