Green Beans with Walnut and Green Olive Tapenade - Jamie Geller

Green Beans with Walnut and Green Olive Tapenade

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Green Beans with Walnut and Green Olive Tapenade

You can use store-bought tapenade to make this dish in even less time. After steaming the green beans, just toss them with the store-bought tapenade and serve.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 1 pound fresh green beans, rinsed, dried, and trimmed
  • 1 cup halved walnuts
  • ½ cup pitted green olives

  • ½ small red onion, coarsely chopped

  • ¼ cup fresh parsley leaves, coarsely chopped

  • ¼ cup extra virgin olive oil, such as Colavita

  • 2 tablespoons white wine vinegar

Preparation

1 In a 3-quart pot fitted with a steamer basket, steam the green beans for 7 minutes until they are bright green and crisp-tender (should have a little bit of a crunch). Using tongs, transfer green beans to a serving bowl.
2 In a food processor, pulse walnuts, olives, onions, and parsley on and off for about 30 seconds or until desired consistency is reached (should form a paste). Transfer to a small bowl and mix well with olive oil and vinegar. Toss tapenade with green beans and serve.

Source:

Quick and Kosher: Meals in Minutes