- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/4 cup packed parsley leaves, washed well and spun dry
- 1 1/4 pounds wax beans, trimmed
- In a small skillet heat oil and butter until hot and butter is melted and transfer to a blender. Add parsley and blend mixture until smooth, scraping down side of blender occasionally. Return mixture to skillet.
- Cook beans in a large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans well and return to pan. Add parsley oil, tossing to coat. Season beans with salt and pepper and serve warm.