Thursday, May 29, 2014


~ Better Homes and Gardens - September 2013

2 c. pitted green olives
1/4 c. olive oil
1/4 c. parsley
2 t. finely shredded lemon zest
2 T. lemon juice
salt and pepper, to taste
1 1/2 lb. green beans, trimmed

In a food processor combine olives, oil, parsley, zest,and juice. Pulse until mixture becomes paste-like. Season with salt and pepper. Set aside for at least 30 minutes.

Meanwhile, steam green beans until tender-crisp; drain well. Toss green beans with half of the olive dressing before serving. Store remaining dressing in fridge for up to three days.

Makes six servings.

Notes: The extra dressing can be used on another batch of beans, scooped over cooked fish, or spread on crusty bread.

No comments: