This dish of Runner Beans With Pesto Dressing is the perfect way to use up the last of those seasonal runner beans.
Does anyone grow their own runner beans? If so, this recipe will come in especially handy! I don’t have any fresh ones from my garden this year, but when I was little my family always used to grow them, and there would be so many of them, it was a struggle to eat them as fast as they grew.
Because of this, runner beans always remind me of late summer/early autumn, and so when I saw a packet of them at the supermarket the other day, I just had to buy them!
The issue is that when I was little we only ever had runner beans dressed with olive oil and salt, which I always found a little uninspiring.
So I got thinking about what other sauce I could use to dress them. I thought back to my Pea, Broad Bean and Asparagus Pesto Salad, and how delicious the pesto made all these otherwise slightly lacking green vegetables.
The pesto sauce here acts as a rich, creamy and garlicky dressing, and garnishing with fresh basil and drizzling with chilli oil adds extra flavour and a little kick!
This salad is vegan, gluten-free and incredibly healthy. It’s the perfect side dish for summery meals and can be enjoyed hot or cold, so is really easy to make in advance too.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 200g runner beans, cut into 2cm pieces
- Handful of basil
- 1 clove of garlic
- 2 tablespoons lemon juice
- 3 tablespoons pine nuts
- Generous glug of olive oil
- Pinch of salt + pepper, to taste
- Optional: 1 tablespoon nutritional yeast
- Cook the runner beans: place in a saucepan with enough water to cover
- Once the water is boiling, turn down the heat and leave to simmer for about 10 minutes
- Once cooked, drain and place in a bowl
- Make the pesto by adding all the ingredients for it to a blender and whizz until smooth
- Add the pesto to the runner beans and mix well
- Serve hot or cold and top with fresh basil and chilli oil if desired