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Bring a large pot of salted water to boil.
Trim green beans and cook beans in boiling water until crisp tender, about 3 to 4 minutes for regular green beans or 2 to 3 minutes for the skinnier 'haricot vert' variety.
Plunge in an ice water bath to fully cool. Drain and pat dry.
In food processor, grind almonds, cheese, garlic, thyme, pepper and salt to a coarse paste.
Add vinegar, and pulse again. Stir in oil and adjust seasonings to taste.
Toss cooled green beans with almond pesto, drizzling with extra olive oil for a fresh glisten.