Haricot Vert with Hazelnuts and Dill

***UPDATE: I made these tonight - but used macadamia nuts instead of hazelnuts bc I couldn't find them. These were good. I didn't love them with dill - but otherwise they were good. 

I saw this on Instagram (Ina Garten aka Barefoot Contessa) and it was so beautiful and looked so amazing that I decided to put it on my Thanksgiving menu.

Because I've never made it before - and because this isn't a traditional side in my family - I'm not going to double or triple this recipe - and I may be the only person who eats it - but WHO CARES!! lol. 

Haricot Vert with Hazelnuts and Dill

1/2 cup whole hazelnuts
Kosher salt and freshly ground black pepper
1 1/2 pounds French string beans (haricots verts), stem ends removed
1 tablespoon unsalted butter
1 tablespoons good olive oil
4 tablespoons minced fresh dill

Place the hazelnuts in a medium (10-inch) sauté pan set over medium heat. Cook for 5 to 10 minutes, rolling them around occasionally, until they are heated through. Transfer the nuts to a clean kitchen towel, fold the towel over, and roll them around until some of the skins fall off. (Don’t worry if they don’t all fall off.) Roughly chop the hazelnuts and set aside. Wipe out the pan with a kitchen towel.

Meanwhile, fill a large pot with 4 quarts water, add 1 tablespoon salt, and bring to a boil. Plunge the string beans into the water and cook for 5 minutes, until just tender. Drain immediately, plunge into a large bowl of ice water, and set aside.

When ready to serve, heat the butter and olive oil in the sauté pan over medium-high heat. Add the string beans, 1 teaspoons salt, and ½ teaspoon pepper and cook for 3 minutes, stirring with tongs, until heated through. Off the heat, stir in the dill and hazelnuts and taste for seasonings. Serve hot.