Green Bean Salad with Basil and Pine Nuts
An Italian-style green bean salad with a simple basil and olive oil dressing and freshly toasted pine nuts.
- 10 oz (300g) green beans—halved on the diagonal
- 3 tablespoons pine nuts
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 1/2 tablespoons finely chopped fresh basil
- 1/2 clove garlic—minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Adapted from mediterrasian.com
TOASTthe pine nuts in a skillet over medium heat until lightly browned (about 2 minutes).COOKthe green beans in rapidly boiling water for 6 minutes, then refresh under cold water and drain.ADDall the remaining ingredients to a screw top jar and shake to combine.ADDthe green beans to a large bowl, pour over the dressing mixture and stir to combine thoroughly.LEAVEto stand for 10 minutes then stir through the pine nuts and serve.