Pesto Green Beans and Tomatoes

(from RobotTwo’s recipe box)

Serves 8 people

Categories: Sonoma Side Phase 2


  • 1 pound fresh green beans, trimmed;
  • 1 1/2 cups small tomatoes (such as yellow pear, red grape, red cherry, and/or orange cherry), halved;
  • 1 cup packed fresh basil leaves;
  • 1/2 cup extra-virgin olive oil;
  • 2 tablespoons pine nuts or walnuts, toasted;
  • 2 cloves garlic, minced (1 teaspoon minced);
  • 1/4 cup white wine vinegar;
  • 1/2 teaspoon kosher salt;
  • 1/4 teaspoon freshly ground black pepper


  1. In a covered large saucepan cook beans in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. Drain and rinse under cold water. Drain and pat dry with paper towels.

  2. In a large bowl toss green beans and tomatoes with Pesto Vinaigrette. Add more vinaigrette, if necessary. Season to taste with kosher salt and pepper. Serve immediately or chill in the refrigerator for up to 8 hours.

  3. Pesto Vinaigrette: In a food processor combine basil leaves, 1/4 cup of the oil, the nuts, and garlic. Cover and pulse to a coarse puree. Transfer mixture to a small bowl. Whisk in remaining 1/4 cup oil, the vinegar, kosher salt, and pepper. Refrigerate until ready to use or for up to 3 days.

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