GREEN BEANS WITH PICKLED ONIONS AND BASIL OIL

GLUTEN-FREE GREEN BEANS WITH PICKLED ONIONS, BASIL OIL AND CAPSICUM ‘CHRISTMAS TREES’


Here’s a fun way to serve green beans for Christmas.

Or if you’d rather, just pile them up on a platter, drizzle with basil oil, scatter with pickled onions and Christmassy shaped red capsicum and you’re done.

Rosie

GREEN BEANS WITH PICKLED ONIONS,BASIL OIL AND CAPSICUM CHRISTAS TREES.AND .jpg


GREEN BEANS WITH PICKLED ONIONS AND BASIL OIL

Serves 10

2 cups basil leaves
1 cup olive oil
120 gm pickled cocktail onions, halved
1 red capsicum (optional)
700 gm green beans, trimmed

To make the basil oil, plunge the basil leaves into a saucepan of boiling water then immediately strain. Refresh in cold water. Strain and pat dry.

Blitz the leaves and olive oil in a blender then transfer to a small saucepan. Bring the oil to just under a simmer then remove from the heat and allow to cool.

Strain through a very fine strainer or muslin into a jar. Store in the fridge until ready to use. Basil oil will last in the fridge for a week.

Chop the red capsicum, if using, into dice or cut into Christmas tree shapes (we have a handy little cutter).

Blanch the beans in boiling water, strain.

Toss the onions and beans together with enough basil oil to coat.

Transfer to a serving platter, scatter with red capsicum dice or Christmas trees and drizzle some extra basil oil around the edge of the platter.

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