Green Beans with Savoury and Parsley Pesto

Some of the pesto from the day before was sitting in a jar.
I had most of the green beans in the veg drawer of my fridge and decided to prepare a salad. I was invited to a BBQ later in the day.

The bean salad is the kind of dish that can sit outside in the heat without getting spoiled.
With temperatures over the weekend at 38 C or 100,4 F you have to make sure food outside does not get bad.

Recipe:
400 g green beans
2 stalks savoury
2 spring onions
2 tbsp savoury pesto
1/2 lemon
3 tbsp rapeseed oil
2 tbsp white balsamic vinegar

Blanche the beans until tender.
The last minute chuck in the onions.
Make the dressing with the pesto.