Pesto beans
Photography Photography by Vanessa Wu.
INGREDIENTS
500 grams slim round beans
2 tablespoons pesto
50 grams sun-dried tomatoes, sliced thinly
50 grams small wild pickled onions cut into quarters – optional
METHOD
Trim the beans and push through a bean slicer – this will give you beans in thin strips. Otherwise, leave the beans whole. Blanch them in boiling, salted water until just tender. Drain well. Mix a little hot water into the pesto to thin it down, and toss it through the beans along with the sun-dried tomatoes and the onions.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.