Green Beans with Pesto Time: 30 minutes
6 oz (180gr) green beans
1/4 cup chicken stock
1 tbs olive oil
2 tbs pesto
Top and tail beans...cut off the ends. Cut into 1 1/2 inch lengths (4cm) or leave whole. Put beans into a small saucepan or skillet, add stock, cover and bring to a simmer. Reduce heat to low and simmer 10 - 15 minutes, just until beans are tender. Do not overcook. If they start to dry out add a tbs of water or chicken stock. When beans are done, drain and allow to cool. Mix olive oil and pesto. Add to beans, toss to coat and refrigerate until ready to serve.
Cooking for Two? Or more?
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