Source: Gourmet, August 2006, via epicuriuous.com
For the 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 the 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: Puree all pistou ingredients in a food processor until basil is finely chopped.
Make salad: Soak onion in cold water 15 minutes, then drain in a colander and pat dry.
While onion soaks, cook 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.
Toss beans and onion with pistou. Season with salt and pepper.
Tip: Pistou can be made 6 hours ahead and transferred to a small bowl, then chilled, covered. Beans can be cooked 1 day ahead and chilled in a sealed large plastic bag lined with paper towels.
Makes 6 side-dish servings.
Per serving: 166 calories; 14 g fat (2 g saturated fat; 76 percent calories from fat); 10 g carbohydrates; 0 mg cholesterol; 201 mg sodium; 3 g protein; 4 g fiber.