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 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.