Green Beans with Olive-Almond Tapenade

Name: Green Beans with Olive-Almond Tapenade
Prep time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1/4 c. whole almonds, toasted; 1/2 c. large pitted green olives; 1 tsp. grated lemon zest; 3 tbsp. packed parsley leaves, plus more for garnish; 2 tbsp. extra virgin olive oil; 1 1/2 lb. green beans, trimmed

By Katie LeePublished: May 19, 2017

green beans with olive almond tapenade on a blue plate

mike garten

Yields:

4 serving(s)

Prep Time:

15 mins

Total Time:

25 mins

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Give green beans a touch of the Provençal with an almond, olive, parsley and lemon zest tapenade.

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Ingredients

1/4 cup whole almonds, toasted
1/2 cup large pitted green olives
1 tsp. grated lemon zest
3 Tbsp. packed parsley leaves, plus more for garnish
2 Tbsp. extra virgin olive oil
1 1/2 lb. green beans, trimmed

Directions

1. Step 1In food processor, pulse almonds until finely chopped. Add olives, lemon zest and parsley; pulse until finely ground, stopping and scrap- ing occasionally. Add oil and pulse until well blended; season with 1/8 teaspoon salt and 1/4 teaspoon pepper.
2. Step 2Heat large covered pot salted water to boiling on high. Add green beans; cook 4 minutes or until crisp-tender. Drain well; place in serving bowl.
3. Step 3Add tapenade to beans; toss until evenly coated. Garnish with parsley. Serve warm or at room temperature.

Nutritional information (per serving): About 185 cals, 5 g protein, 13 g carbs, 14 g fat (2 g sat), 6 g fiber, 380 mg sodium.

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