Pic of Green beans with salsa verde

Green beans with salsa verde

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Sauces, conserves & preserves

Green beans with salsa verde

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.



  • 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


Prep time: 10 min
Cooking time: 5 min


  • 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.

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