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Green Beans with Walnut and Green Olive Tapenade

Vegan • Gluten free • Paleo • 12 mins to make • Serves 6

Produce

1 lb Green beans, fresh dried, and trimmed
1/4 cup Parsley, fresh leaves
1/2 Red onion, small

Condiments

1/2 cup Green olives, pitted

Oils & Vinegars

1/4 cup Olive oil
2 tbsp White wine vinegar

Nuts & Seeds

1 cup Walnuts
  • Deborah Robinson

    1 In a 3-quart pot fitted with a steamer basket, steam the green beans for 7 minutes until they are bright green and crisp-tender (should have a little bit of a crunch). Using tongs, transfer green beans to a serving bowl. 2 In a food processor, pulse walnuts, olives, onions, and parsley on and off for about 30 seconds or until desired consistency is reached (should form a paste). Transfer to a small bowl and mix well with olive oil and vinegar. Toss tapenade with green beans and ...

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