1-1/2 pound fresh green beans, trimmed
1 pint small tomatoes, halved
1/4 cup Pesto Vinaigrette (recipe follows)
Salt and freshly ground black pepper
Cook beans, covered, in a small amount of boiling, salted water for 10 to 15 minutes or until crisp-tender.
Drain and rinse under cool water. Pat dry with paper towels.
In a large bowl toss green beans and tomatoes with Pesto Vinaigrette.
Add additional vinaigrette, if desired.
Season to taste with salt and pepper.
½ cup fresh basil leaves
1/3 cup extra virgin olive oil
2 Tbsp. roasted pine nuts
2 Tbsp. grated Parmisan cheese
3 Tbsp. white vinegar
1/2 tsp. salt
1.2 tsp black pepper
2 garlic cloves
Place all ingredients in a food processor; process until smooth.
Refrigerate in an airtight container for up to 1 week