I didn't quite know what to expect from this super easy Smitten Kitchen recipe for green beans with almond pesto, but it's totally a winner. The flavor of the almond pesto balances the flavor of the beans so well. It doesn't hurt that the pesto is delicious on its own by the spoonful.
The only modification I made to Deb's recipe was to reduce the amount of white wine vinegar to 1 tsp., but if you have high-quality vinegar you may not need to.
I will note that the pesto didn't really coat the beans, so eating the dish involved scooping up some beans and some pesto separately. Not a problem, really.
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