Green Beans With Tahini Sbagliato

A simple summery side dish featuring green beans with a tahini-based dressing, adapted from Samin Nosrat's Tahini Sbagliato.

By Bonappetit

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 lb green beans
• 1 tsp kosher salt
• 2 scallions
• 1 garlic clove
• 0.33 cup vegetable oil
• 0.33 cup tahini
• 0.25 cup apple cider vinegar
• 0.25 cup dill
• 2 tsp lemon zest
• 0.25 cup lemon juice
• 2 Tbsp white miso
• 1 Tbsp cilantro
• 1 Tbsp onion powder
• 2 tsp agave nectar
• 2 tsp parsley
• 1 tsp kosher salt
• 1 Tbsp water
• 1 Tbsp water
• 0.25 cup lemon juice
• 1 tsp kosher salt
• 0.25 cup dill
• 0.25 cup parsley
• 1 lb green beans
• 1 batch tahini sauce

Instructions

1. Cook 1 lb. green beans, trimmed, in a medium pot of boiling salted water until crisp-tender, 5–7 minutes. Drain and pat dry.
2. 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.
3. 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.
4. 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.
5. Beans can be cooked 1 day ahead; transfer to an airtight container. Cover and chill.
6. Sauce can be made 4 days ahead; transfer to a separate airtight container. Cover and chill.