Green beans are great sauteed in butter, but by adding this nutty gremolata topping they become truly sublime.
- 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.
- Meanwhile, cook the beans in a large saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Drain well.
- 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.
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Store Spice Organizer
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Kitchen Utensil Set