Green beans with herb pesto and olives

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I used a fresh pesto to give a new flavour to Muriel’s de­li­cious green beans and tomato dish.

GREEN BEANS WITH HERB PESTO AND OLIVES

Muriel is a veg­e­tar­ian and her green beans can be served ei­ther as a side dish or as a main course with bread. I added a few olives, pesto and Parme­san shav­ings for a lovely fresh Mediter­ranean twist. The home-made pesto can be kept in the fridge for up to a week.

SERVES 4

Prepa­ra­tion time: 10 min Cook­ing time: 5-8 min

PESTO

15 g fresh pars­ley 15 g fresh rocket 60-80 ml (¼- ¹⁄₃ c) toasted sun­flower seeds 45-60 ml (3-4 T) lemon juice 125 ml (½ c) olive oil

BEANS

olive oil for fry­ing 1 an­chovy, chopped (op­tional) 2 onions, chopped 4 gar­lic cloves, finely chopped 1 kg fresh young green beans,

topped, if pre­ferred freshly ground black pep­per a few black olives, pit­ted if pre­ferred

TO SERVE

Parme­san cheese shav­ings spaghetti, cia­batta or po­lenta

1 Pesto Put all the in­gre­di­ents in a food pro­ces­sor and process to a coarse paste. 2 Beans Heat a lit­tle olive oil in a pan and fry the an­chovy (if us­ing), onions and gar­lic un­til soft. 3 Add the green beans and sea­son gen­er­ously with black pep­per. Cover, lower the heat and steam-fry un­til the beans are just ten­der but still crunchy and bright green. Add the olives. 4 Mix in the pesto and trans­fer to a serv­ing dish. 5 To serve Sprin­kle Parme­san cheese shav­ings on top and serve with spaghetti, cia­batta or po­lenta.

I al­ways keep a jar of pesto in the fridge and use it to liven up dishes, es­pe­cially veg­eta­bles

CAR­MEN

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