Simple, easy and tastes delicious - how have I never had this until now?!
1/4 cup extra-virgin olive oil
1/4 cup minced chives
1/4 cup finely chopped parsley
2 tablespoons finely chopped mint
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 large garlic clove, minced
1 1/4 pounds new potatoes (preferably red), cut into 1-inch cubes
2 tablespoons unsalted butter
1 1/2 pounds green beans, trimmed
Directions: In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic, season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour. Now, in a saucepan cover the potatoes with cold water and bring to a boil. Cook potatoes over moderately high heat until just tender, about 8 minutes. Drain and return them to the saucepan. Add 1 tablespoon butter and toss to coat. Season with salt. Boil the beans and cook about 4 minutes and drain. Return beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt. Add half of the salsa verde to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl. Top with the potatoes. Enjoy!.
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