Pesto Green Bean Salad

Ingredients

• 1 cup basil fresh packed
• 2 pounds green beans fresh trimmed thin
• 1 clove garlic roughly chopped
• 0.3 cup olive oil 
• 0.3 cup parmesan grated
• 2 tablespoons pinenuts 
• 8 servings salt and pepper 

Equipment

• food processor
• bowl
• pot

Directions

1. Bring a large pot of salted water to a full, rolling boil over high heat.
2. Pulse basil, garlic and pine nuts in a food processor until finely chopped. Stop and scrape down sides of bowl. With machine running, slowly pour in oil. Stop processor, add Parmesan and pulse until smooth. Season with salt and pepper. (Makes about 2/3 cup pesto.)
3. Transfer to a bowl and cover.
4. Add beans to boiling water and cook until tender yet crisp, 4 to 5 minutes.
5. Drain, rinse under cold running water, then dry thoroughly.
6. Transfer to a bowl and cover.
7. Just before serving, toss beans in a large bowl with enough pesto to coat. (Cover and refrigerate any remaining pesto.) Season with additional salt and pepper, if desired.
8. Serve at room temperature.