Green Beans With Tahini Sbagliato

• 份量: 4 servings

食材

1 lb. green beans, trimmed

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

2 scallions, coarsely chopped

1 garlic clove, coarsely chopped

⅓ cup vegetable oil

⅓ cup well-stirred tahini

¼ cup apple cider vinegar

¼ cup finely chopped dill

2 tsp. finely grated lemon zest

¼ cup (or more) fresh lemon juice

2 Tbsp. white miso

1 Tbsp. finely chopped cilantro

1 Tbsp. onion powder

2 tsp. agave nectar or pure maple syrup

2 tsp. finely chopped parsley

Coarsely chopped dill and/or parsley (for serving; optional)

步驟

Cook 1 lb. green beans, trimmed, in a medium pot of boiling salted water until crisp-tender, 5–7 minutes. Drain and pat dry.

Meanwhile, process or blend 2 scallions, coarsely chopped, 1 garlic clove, coarsely chopped, ⅓ cup vegetable oil, ⅓ cup well-stirred tahini, ¼ cup apple cider vinegar, ¼ cup finely chopped dill, 2 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, 2 Tbsp. white miso, 1 Tbsp. finely chopped cilantro, 1 Tbsp. onion powder, 2 tsp. agave nectar or pure maple syrup, 2 tsp. finely chopped parsley, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. water in a food processor or blender until smooth with some flecks of herbs remaining. If sauce is too thick, stir in up to 1 Tbsp. additional water. Taste and add more lemon juice and/or season with more salt if needed.

Spoon half of sauce onto a platter. Arrange green beans on top and drizzle remaining sauce over. Scatter coarsely chopped dill and/or parsley on top if desired.

Do Ahead: Beans can be cooked 1 day ahead; transfer to an airtight container. Cover and chill. Sauce can be made 4 days ahead; transfer to a separate airtight container. Cover and chill.