Garlicky Green Beans with Sun-Dried Tomato Pesto and Crispy Breadcrumbs

Serves: 4


½ cup breadcrumbs or Panko crumbs

2 oil-packed sun-dried tomatoes, drained and minced

1 small clove of garlic, minced

¼ tsp anchovy paste, optional


Freshly ground black pepper

1 pound green beans, tipped and tailed, if desired

2 Tbsp Flying Olive Single Extra Virgin Olive Oil of Choice or Flying Olive Garlic EVOO

2 Tbsp freshly grated Pecorino or Parmesan cheese


Bring a large pot of water to boil over high heat. Meanwhile, in a small bowl, using the edge of a knife, a rubber spatula, or your hands, mash and rub together the breadcrumbs, sun-dried tomatoes, garlic, and anchovy paste. Season with salt and pepper. Set aside.

When the water boils, season it with salt. Return to a boil, add the green beans and gently boil, stirring once or twice, until crisp-tender, about 2 minutes. Drain, and set aside. If they don’t dry, pat them with paper towels.

In a large skillet, heat the Flying Olive Extra Virgin Olive Oil of Choice over medium heat. Add the flavored breadcrumb mixture. Add the blanched beans and cook, stirring often, until coated with the breadcrumbs. Heat through for about 2-4 minutes, watching that the breadcrumb mixture doesn’t burn. Check the seasonings. Serve.

Submitted by Barb and Chuck L.