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.
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
1 pound of green beans, cut into 2 inch sections
1 basket of cherry tomatoes, cut in half (about 2 cups)
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).