Pistou, the simple combination of fresh basil, garlic, and olive oil, introduces the same savory spirit when tossed with tender, buttery green beans. One of the secrets to this salad is soaking the red onions: a quick water bath moderates their intensity without diminishing their crunch.

　　

Ingredients

Makes 6 servings

　　

FOR PISTOU

2 cups loosely packed fresh basil leaves

　　6 garlic cloves, minced (1 1/2 tablespoons)

　　1/4 cup plus 2 tablespoons extra-virgin olive oil

　　1/2 teaspoon fine sea salt

　　

FOR SALAD

1 medium red onion, halved lengthwise, then thinly sliced crosswise

　　1 1/2 pounds haricots verts or other thin green beans, trimmed

　　

MAKE PISTOU

Step 1

Purée all pistou ingredients in a food processor until basil is finely chopped.

　　

MAKE SALAD

Step 2

Soak the onion in cold water 15 minutes, then drain in a colander and pat dry.

　　

Step 3

Cook the beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes, then drain in a large colander. Transfer to a large bowl of ice and cold water to stop cooking, then drain again and pat dry.

　　

Step 4

Toss the beans and onion with the pistou. Season with salt and pepper.

　　

DO AHEAD

Step 5

The PISTOU can be made 6 hours ahead and transferred to a small bowl, then chilled, covered.

　　

Step 6

The BEANS can be cooked 1 day ahead and chilled in a sealed large plastic bag lined with paper towels.

　　The Epicurious Cookbook