Ingredients serve 6

500gr runner beans

150mint

30gr parsley

75gr parmeasan water

100ml rapenseed oil

2 small garlic cloves

Method

To make the pesto , pick the leaves from the mint , place in a food processor together with the parmeasan water oil and garlic and a pinch of salt to a course paste to the boil and cook the beans for 3minutes or until just tender but still with a crunch . Drain well and toss with the pesto and serve .

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