Side Dish: United States – Blistered Green Beans with Lemon and Almond Herb Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 7 min

Total 15 min

Ingredients

1 lb / 450 g fresh green beans, trimmed and patted dry
2 tbsp (30 ml) olive oil
1 / 3 cup (35 g) sliced almonds
1 lemon, zested and 2 tsp (10 ml) juice reserved
2 tbsp (8 g) finely chopped fresh parsley
1 small garlic clove, finely minced or grated
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 / 4 tsp red pepper flakes (optional)

Instructions

Toast the almonds in a dry large skillet over medium heat, stirring until golden and fragrant, 3–4 minutes. Transfer to a cutting board and roughly chop.
In a small bowl, combine chopped almonds, lemon zest, parsley, garlic, a pinch of salt, black pepper, and red pepper flakes (if using). Set the gremolata aside.
Return the skillet to medium‑high heat. Add the olive oil and, when shimmering, add the green beans. Season with 1/2 teaspoon salt and a few grinds of pepper.
Cook, tossing occasionally, until the beans are bright green with blistered spots and tender‑crisp, 5–7 minutes.
Remove from heat. Add the lemon juice and the almond‑lemon gremolata; toss to coat evenly. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
Serve immediately for maximum crunch and brightness.