From Garlic & Zest
1 pound green beanstrimmed
1/2 teaspoon kosher salt
2 tablespoons Basil pesto sauce
2 tablespoons sliced almonds
sprinkle shaved Parmesan
Toast The Almonds: Preheat the oven to 400°. Lay the almonds on a baking sheet in a single layer. Bake for 5-7 minutes until lightly browned and fragrant. (I start watching the almonds at the 5 minute point to make sure they don't burn).
For Warm Beans: Bring a medium saucepan of water to a boil. Add the kosher salt and green beans. Cook the beans until they are crisp tender, about 3-5 minutes. Drain the beans well and add the pesto. Use tongs to toss the beans in the pesto until well coated. Transfer the beans to a serving bowl and sprinkle with toasted almonds and shaved parmesan.
For Chilled/Room Temperature Beans: Fill a large bowl with ice and water and set aside.
Bring a medium saucepan of water to a boil. Add the kosher salt and green beans. Cook the beans until they are crisp tender, about 3-5 minutes. Use a spider or slotted spoon to transfer the beans to the ice water to shock them and stop the cooking. When the beans are cold, drain the water and pat them dry with paper towels.
Add the pesto to the beans. Use tongs to toss the beans in the pesto until well coated. Transfer the beans to a serving bowl and sprinkle with toasted almonds and shaved parmesan. Can be covered and kept refrigerated for a few hours until ready to serve.