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How to make Sauteed green beans with hazelnut gremolata

Yield = 8
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 145g (1 cup) hazelnuts
  • 1/3 cup chopped fresh continental parsley
  • 1 garlic clove, crushed
  • 1 tablespoon finely grated lemon rind
  • 600g green beans, topped
  • 25g butter

Method

  • Step 1 Preheat oven to 180°C. Arrange the hazelnuts, in a single layer, over a baking tray. Bake in oven for 8-10 minutes or until toasted. Place the hazelnuts in a clean tea towel and rub to remove the skins. Transfer the hazelnuts to the bowl of a food processor. Add the parsley, garlic and lemon rind and process until coarsely chopped.
  • Step 2 Meanwhile, cook the beans in a large saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Drain well.
  • Step 3 Melt the butter in a large frying pan over medium heat until foaming. Add the beans and cook, tossing, for 2-3 minutes or until coated and heated through. Transfer to a serving dish. Top with the hazelnut gremolata to serve.