Pesto beans

From issue #10.
Photography by Photography by Vanessa Wu.


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


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.