Green beans with herb pesto and olives
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.
Preparation time: 10 min Cooking time: 5-8 min
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
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
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