A hill of beans gone dilly! This is one of my favorite summer picnic dishes. Top and tail the beans and cook them in salted boiling water until crisp tender. Super chill them quickly in ice water and set them aside to drain. Take care not to over saturate the beans. Cut them into similar sized pieces (mine were about 1 ¼ inch long).
Make the dill pesto. Combine dill fronds, a few walnuts (or pine nuts) and salt in a food processor. Add a few splashes of olive oil and process until well blended.
Toss with the cooled beans. Serve slightly chilled. For a picnic, serving with a head of dill makes for a festive occasion… think fireworks.
Categories: Beans and legumes, Herbs
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