Haricots Verts Salad

• 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

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

extra virgin olive oil, garlic, pine nuts, red wine vinegar, kosher salt, black pepper, basil, vert, readyto

Taken from www.food.com/recipe/haricots-verts-salad-377937 (may not work)