String Beans with Yellow Pepper Pesto

These string beans are smothered in a blended yellow pepper sauce that is absolutely irresistible. They’ll enhance any fish, chicken, or meat fish with their vibrant color and crunch. This is so delicious, we even ate it cold.

SERVES 8

• 3 medium yellow peppers, divided
• 6 Tbsp olive oil, divided
• 2 cloves garlic, crushed
• ¹⁄₃ cup sliced almonds (see note)
• 1 Tbsp + 1 tsp fresh lemon juice
• ¹⁄₂ tsp salt
• black pepper, to taste
• 1³⁄₄ lbs (800 g) frozen string beans
• toasted sliced almonds or pecans, for garnish (optional), see note.

1. Wash, seed, and cut 1¹⁄₂ peppers into chunks. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add chopped peppers; cook and stir until tender. Towards the end, add the garlic and sauté for 1–2 minutes.
2. Place almonds, lemon juice, salt, pepper, and remaining 4 Tbsp olive oil in the food processor with the blade attachment. Process until blended. Add sautéed peppers and process to blend. Taste and adjust seasoning if necessary.
3. Cut remaining 1¹⁄₂ peppers into thin strips. In a medium-sized pot, bring a small amount of water to a boil. Add string beans and pepper strips. Bring to a boil again. Cook for 5 minutes, or until crisp-tender. Drain well and return to pot. Add blended yellow pepper mixture and toss to coat. Garnish with toasted sliced almonds or pecans if desired.

Tip: You can sub an orange pepper for one of the yellow ones in the pesto for a deeper yellow hue. Note While there is a widespread minhag not to eat nuts on Rosh Hashanah, there are varying customs about which nuts are included. Follow your own custom.

(Originally featured in Family Table, Issue 709)