Green Beans with Almond Pesto under poached egg

serves 4 @ 7 pp per serve

Sea salt

220g slender green beans, trimmed


1 large clove garlic


1 cup lightly packed fresh flat-leaf parsley leaves


1/3 cup extra-virgin olive oil


1/3 cup blanched almonds, toasted and coarsely chopped

4 eggs

Have ready a large bowl of ice water. Bring a large saucepan three-fourths full of generously salted water to a boil over high heat. Drop in the beans all at once and cook for 3 minutes. Drain and immediately plunge the beans into ice water. Set aside.

In a food processor or blender, combine the garlic, parsley, and 1/2 teaspoon salt and process until the parsley is finely chopped. With the machine running, add the olive oil in a slow steady stream and process until a smooth purée forms. Add the almonds and pulse until finely chopped and the pesto is a uniform coarse purée.

Drain the beans and pat dry. Put them in a large bowl, add the pesto, and toss to coat evenly. Arrange the beans on a serving platter or in a bowl and serve at room temperature.

Serve with a poached egg