Roasted Green Beans and Tomatoes with Parsley Pesto

Look at that Pesto!

I’m very big on filling my freezer and my fridge with all sorts of condiments and ingredients to make cooking a meal easier. I have preserved lemons, pesto, pickled eggplant, mango vinegar, pureed tomatoes, roasted tomatoes….and the list goes on and on. The problem is that I tend to forget these condiments that I lovingly prepared with visions of quick weeknight meals elevated with just the right ingredient.

Pre Pesto

Until tonight that is. I had some green beans and I had some cherry tomatoes. I need a side dish for a simple, roasted fish. Easy. Roast the green beans and the tomatoes. So I got all set to do that. And then, I happened to open my freezer and spotted, Parsley Pesto. Hmmmm.. I took out a cube, let it defrost on the counter while the veggies roasted. Then right after removing the veggies from the oven, I tossed them with this pesto.

Oh yeah. It was good. Look at me, actually using my stored treasure trove. I really am, from now on, going to use all the things. Stir them into soups, spread them on fish, use in a sauce. I am. I really am.

Roasted Green Beans and Tomatoes with Parsley Pesto
Serves 4

1 pound of green beans, cut into 2 inch sections
1 basket of cherry tomatoes, cut in half (about 2 cups)
olive oil
salt and pepper
2 tablespoons Parsley Pesto (follow link above to see recipe)

Preheat oven to 400.

Toss green beans and tomatoes with a little olive oil to moisten. Salt and pepper lightly. Spread on a baking sheet.

Roast for 20-25 minutes. Remove from oven and toss with pesto. Taste and adjust seasoning. Pat yourself on the back for elevating the humble green bean.

This will be my entry for this week’s Weekend Herb Blogging hosted Graziana from Erbe in Cucina (Cooking with Herbs).

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Comments

  1. says

    Sounds delightfully delicious. I would never have thought to roast green beans with the tomatoes. I will have to give that a try. Your recipes are always so interesting a yummy.

  2. says

    I’m pretty sure I have everything in my pantry needed to make this tonight. (Well at least I think I do. It could be that there might not be enough green beans left, in which case I’ll just pick up some more at the market tomorrow.)

  3. says

    Mmmm … what a great trio! That pesto is so yummy! You take the best photos. I bet you’d even make your “fave” limas look great! :-)

  4. says

    I stopped by to say hello and to see if you had a good green bean recipe, and did I luck out! This is perfect for all the green beans and tomatoes in season right now. Love the simple roasting method of cooking veggies.

  5. says

    Yes I do this too. I have tons of pesto in my freezer as well as some pizza dough. And yet, they never seem to pop into to my head when I’m sitting around planning what I want to cook next week. I think it’s because I have this fear that then when I really want them, I won’t have any. Which is silly because i can always make more. So complicated.

    Your dish looks fabulous however. I love roasted veggies.

  6. says

    This is just the sort of thing we love. I’m always roasting asparagus and root vegetable, etc. It sounds so simple and delicious.