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Green beans with salsa verde recipe image

Print Green beans with salsa verde

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 & pepper


  1. Cook the beans in boiling water for about 5 minutes until they are just tender. Drain and rinse under cold water. Drain again.
  2. For the salsa verde, 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.
  3. Dress the runner beans.
want to cook with fresh ingredients? try one of our award winning veg boxes