Ingredients
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Butcher's twine
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10 thyme sprigs
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1 cup chicken or vegetable broth
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1 1/2 lbs green beans, trimmed
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1/2 cup packed fresh parsley
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1 cup pimiento-stuffed green olives
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1 clove garlic
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2 large lemons
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1/4 cup olive oil
Steps
1
Tie the thyme into a bundle with the twine. In a deep 12-inch skillet, combine the broth and thyme. Cover and heat to a simmer on high. Add the green beans. Reduce heat to medium-low and cook 7–8 min., until green beans are tender.
2
To a food processor, add the parsley along with the olives and garlic. Into food processor, zest 1 lemon and squeeze ½ cup juice from both lemons. Pulse mixture until finely chopped.
3
Drain the green beans, reserving 2 tbsp cooking liquid. Refrigerate green beans until ready to serve.
4
To food processor, add the oil and reserved cooking liquid. Pulse until combined, scraping down mixture as needed. Season with salt and pepper to taste. Refrigerate dressing. When ready to serve, microwave green beans 2–3 min., until warm. Toss with olive dressing.
