Charred Green Beans With Herby Lemon Salsa | Recipe Cloud App

Ingredients

• Salsa
• ▢ 1 large shallot, diced
• ▢ 1 Fresno pepper, diced (see Note 1)
• ▢ 1 tablespoon sumac (see Note 2)
• ▢ Kosher salt
• ▢ 2 tablespoons champagne vinegar (can substitute red wine vinegar or white vinegar)
• ▢ 8 ounces (230g) best-quality cherry tomatoes or grape tomatoes
• ▢ 1 tablespoon minced preserved lemon peel (can sub with 1 tablespoon lemon zest)
• ▢ 1 cup (16g) basil leaves (or flat-leaf parsley leaves and tender stems)
• ▢ 1 ½ to 2 tablespoons good-quality extra virgin olive oil
• ▢ Flaky sea salt and black pepper
• Green Beans
• ▢ 1 heaping tablespoon high-heat oil, such as avocado oil
• ▢ 12 ounces (340g) green beans (see Note 3)
• ▢ 4 garlic cloves
• ▢ 1/3 cup (48g) pine nuts, toasted (or roasted almonds or pistachios, chopped) (see Note 4)