Runner Bean Pesto An End Of Season Treat

RunnerBeanPestoRunnerBeanPesto2Autumn; season of golds, reds, bronze, copper and all shades of brown from deepest chocolate to softest ochre gold. Nature gearing up to go out into winter with a blaze and also fading of colour.

There is no place for green.

RunnerBeans1Oh yes there is!

The last of my garden goodies, the runner beans.

For a blast of bright green zingy freshness amidst the golds of autumn try this easy recipe for a light and tasty pesto that uses the end of season runners and gives them a new lease on life.

RunnerBeanPesto3Pesto needn’t just be for those summery specials like basil and coriander, no, pesto can embrace all sorts of flavours and greenery, and runner beans make a nice addition to the pesto palate.

RUNNER BEAN PESTO

I just made one big jar of pesto and used 200g/7 oz of runner beans. You will have to top and tail the beans and string them first if they are aged at all. This just means running a potato peeler down either side and removing a slither of skin and any stringyness that comes away. Then just chop up the beans as you like.

Pop them into a small pan and just cover with water and add a pinch of salt. Bring to boil and simmer for 5 minutes maximum.

Remove from heat and drain, running under cold water to keep their lovely bright green colour.

Allow to cool and then toss into your food processor along with 2 cloves of garlic, 4 tablespoons of toasted and chopped almonds, 2 tablespoons of parmesan cheese and a good squeeze of lemon juice.

Whizz until smooth and add salt and pepper to taste and add enough olive oil to get the sort of consistancy you like.

I like my pesto firm enough to use on a crostini like a spread rather than a really runny saucy consistancy. The choice is yours.

Scoop the pesto into a sterilised jar and cover with more olive oil and a lid. Store in the fridge for up to a week. To keep it longer simply spoon into icecube trays and freeze, then put the pesto cubes in a bag, label clearly and store in freezer for up to 3 months.

RunnerBeanPesto1Use your pesto on toasts, mixed into a plain pasta, spooned into a bowl of veggie soup, or as a condiment on the side of your plate with chicken salad or ham.

A little pop of green goodness in contrast to all the browns and golds of autumn.

Karon x

Runner Bean Pesto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Preserves
Ingredients
  • 200g/7 oz runner beans chopped
  • 2 cloves garlic peeled
  • 2 tablespoons toasted chopped almonds
  • 2 tablespoons grated parmesan
  • squeeze of lemon juice
  • olive oil
  • salt & pepper
Instructions
  1. Put the chopped beans into a pan with enough water to cover.
  2. Bring to the boil and simmer for 5 minutes.
  3. Remove from heat, drain and run under cold water, allow to cool.
  4. Whizz together the cooked beans, garlic, parmesan, almonds and lemon juice till you have a smooth paste.
  5. Add the salt and pepper to taste and enough olive oil to get the consistancy of pesto that you prefer.
  6. Scoop into a jar and cover with more olive oil and pop on a lid.
  7. Will keep in fridge for up to a week or freeze for up to 3 months.

 

 

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Comments

  1. Debi says

    Interesting recipe that I may try next year. Thanks for the great tip on using a peeler to get the string completely off as I absolutely hate those strings!

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