1/2 cup whole hazelnuts (see Cook's Notes)
Kosher salt and freshly ground black pepper
1 1/2 pounds French string beans (haricots verts), stem ends removed
1 tablespoon unsalted butter
Good olive oil
1/4 cup minced fresh dill
When cooking with any kind of nuts, I often toast them before adding them to a recipe because it brings out their flavor and crisps them.