Green beans with salsa verde

Show ingredients

Sauces, conserves & preserves

Green beans with salsa verde

Name: Green beans with salsa verde
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4

Side Serves 4 15 min

This salsa verde recipe is just a guide: you can add basil, change the herb quantities, use lemon juice instead of vinegar – just keep tasting to make sure you're going in the right direction. It's also delicious with fish and roast lamb. A food processor is a big help, but if you don't have one just chop the ingredients by hand.

Ingredients

main

French or runner beans, cooked

for the salsa verde

1 garlic clove, crushed or chopped
1 tbsp capers, rinsed of vinegar or salt
2 -3 anchovy fillets (not essential but nice)
2 handfuls fresh flat-leaf parsley leaves
1 handful fresh mint leaves, plus another of basil if you like
1 tbsp red wine vinegar or lemon juice
olive oil
salt and pepper

Method

Prep time: 10 min

Cooking time: 5 min

main

Step 1
Cook the beans in boiling water for about 5 minutes until they are just tender. Drain and rinse under cold water. Drain again.

For the salsa verde

Step 1
put all the ingredients in a food processor and pulse. You are aiming for a rough sauce not a smooth paste so don't go too far. When you've mixed everything up, taste and add more vinegar or lemon and seasoning according to taste.
Step 2
Dress the runner beans.