A different approach to your usual string beans, in season during summer in Greece, packed with vitamins and nutrients from the almonds and grapefruit, and further mingled with fresh coriander and a pickled red pepper pesto for extra flavour.
String beans - I have used a short variety here
for about 8 minutes, immediately refresh in ice water, and drain.The precise cooking time will depend on the bean variety and your preference for doneness, I like mine to have a distinct bite, many people though might find them undercooked so adjust to your own tastes.
For the pesto, in a food processor or using a hand blender blitz to a smooth, thick paste:
Pickled red pepper, from a jar - this is a Greek delicacy (Πιπεριές Φλωρίνης), which you can substitute with a roasted red pepper, skin removed, and more vinegar - 100 gr
Garlic, 8 gr, roughy 2 cloves
Vinegar, 10 gr
Salt, to taste
In a bowl, mix the beans with enough of the pesto to coat well. Add generous amounts of:
Grapefruit, fillets cut in smaller pieces
Almonds, toasted and crushed
Coriander leaves, shredded
Right before serving dress with:
Extra virgin olive oil