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.
Green Beans with Walnut and Green Olive Tapenade
Servings
6 Servings
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
- 2 tablespoons white wine vinegar
Instructions
- 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.
- 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
Try toasted or sauteed break crumbs/panko at the very end (otherwise they get soggy).
thanks for chiming in G
Sunflower seeds? Or pumpkin seeds?
hmmm – what do you usually sub for nuts? what about pine nuts? can you have? or you can just do all olives….
ok that could work well also!
What can I replace the nuts with. I cant have any nut.
I am a veggie person, so to me these beans look awesome. Can’t use walnuts so I might try cashews on this.