A pesto-like dressing made from walnuts, garlic, and plenty of fragrant basil gives fresh, tender green beans a vibrant flavor. This simple, satisfying salad is delicious alongside grilled burgers, roasted chicken, or pan-seared fish.

　　

Ingredients

serves 4 to 6

　　1/2 cup walnuts

　　Kosher salt

　　1 1/2 pounds green beans, trimmed

　　1 garlic clove

　　1/2 cup fresh basil leaves

　　2 tablespoons Dijon mustard

　　3 tablespoons red-wine vinegar

　　1 tablespoon honey

　　5 tablespoons extra-virgin olive oil

　　1 pint cherry tomatoes, halved

　　1/2 red onion, thinly sliced

　　Freshly ground black pepper

　　

Step 1

Preheat the oven to 400°F. Place the walnuts on a baking sheet and toast in the oven until fragrant and slightly darker, 7 to 8 minutes. Set the nuts aside to cool.

　　

Step 2

Bring a large pot of water to a boil. Add a generous sprinkling of salt, then the green beans, and boil until they are just tender, about 8 minutes. Drain the beans in a colander, and shock in ice water to stop the cooking process.

　　

Step 3

Combine the walnuts, garlic, basil, mustard, vinegar, and honey in the bowl of a food processor fitted with a metal blade. Purée the ingredients until a rough paste forms. With the processor running, add the olive oil in a slow stream until the dressing is smooth and emulsified.

　　

Step 4

Place the beans and the dressing in a large bowl, and toss until combined. Add the tomatoes and onion and toss again. Taste the salad, and season with additional salt and freshly ground pepper, as desired. Serve immediately, or cover with plastic and refrigerate until needed.

　　Cooks' Note

　　For a nuttier flavor, replace 1 tablespoon of the olive oil with walnut oil.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.