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.

Ingredients

  • 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

Method

  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.
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