Green bean and pesto salad
enough for 4
this has to be one of the easiest salads to make!
350 g green beans
2 tbs pesto
- Top and tail the beans.
- Bring a pan of water to the boil, add salt.
- Once boiling add the beans. Bring back to a simmer and simmer for 1 minute (a bit longer if the beans are a bit old).
- Transfer immediately to a bowl and stir the pest through the beans. Stir gently from time to time as the beans cool. Add more pesto if required.
This salad is best served at room temperature.
It will keep in the fridge for up to 4 days.
Try adding some fried pancetta or slithers of Parma ham/prosciutto to the salad.