Haricots Verts Salad - cooking recipe

Ingredients

1 1/2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 tablespoons pine nuts, toasted and divided
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper
16 large basil leaves (about 1/2 cup)
1 1/2 lbs French haricots vert
3 tablespoons chopped ready-to-use sun-dried tomatoes

Preparation

Heat oil and garlic in a small skillet over medium heat; cook 2 minutes, stirring occasionally. Remove from heat; cool slightly.
Combine garlic mixture, 1 tablespoon nuts, vinegar, 1/4 teaspoon salt, pepper, and basil in a food processor; pulse until well combined.
Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse under cold water; drain.
Place in a large bowl. Add basil mixture and remaining 1/4 teaspoon salt; toss to coat. Sprinkle with 2 tablespoons nuts and tomatoes.