mary

For Pesto:
2 cups loosely packed basil leaves
6 garlic cloves, minced (1 1/2 T)
1/4 cup plus 2 T extra virgin olive oil
1/2 tsp fine sea salt

For Green Beans
1 1/2 lbs green beans, trimmed
1 red onion, halved, then thinly sliced crosswise

To make pesto: Puree all pesto ingredients in a food processor until basil is finely chopped

For green beans: Soak onion in cold water for 15 minutes, then drain in colander and pat dry

While onion soaks, cook beans in salted boiling water, uncovered, until tender 3-6 minutes. Drain in colander. Transfer to a large bowl of cold water with ice in it to stop the cooking process. Drain again and pat dry

Toss beans and onion with pesto. Season with salt and pepper. Pesto can be made up to 6 hours ahead and chilled, covered.

Makes 4-6 side dish servings.