Ingredients
Coarse salt and ground pepper
1 1/2 pounds green beans, trimmed
1 jar (9 ounces) pimiento-stuffed olives, drained and rinsed
1 cup fresh parsley leaves
2 anchovy fillets
3 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
Preparation
In a large pot of boiling salted water, cook green beans until crisp-tender and bright green, about 6 minutes. Drain and return to pot.
Meanwhile, in a food processor, pulse olives, parsley, anchovies, oil, and vinegar until olives are finely chopped. Add to beans and stir to combine. Season with pepper. Serve at room temperature.
