Ingredients

50gr runner beans

15gr mint

30gr parsley

75gr grated parmeasan

100rapseed oil

2 small garlic cloves

Method

To make the pesto , pick the leaves from the mint and parsley , place in a food processor with the parmeasan , oil and garlic and a pinch of salt , pulse to a coarse paste

Bring a pan a seasoned water and cook the beands for 3minutes or until jusyt tender but still with a crunch drain and toss with the pesto and serve .

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