Page title and description
Sauces, conserves & preserves
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
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
PT10M
Cooking time:
5 min
PT5M
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.
