Pesto beans

From issue #10.
Photography by 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.

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