Pulse basil, parsley, pine nuts, walnuts, lemon zest and garlic in a food processor until combined.
Add oil in a slow stream and pulse until smooth. Transfer mixture to a bowl.
Stir in cheese and season with salt and pepper.
Makes:1 ¼ cups(300 mL)
Bring a pot of salted water to a boil; add beans and blanch until crisp tender, about 2 minutes. Drain and refresh in an ice water bath. Drain again.
Thread two tomatoes on each short skewer or toothpick. Place in a serving vessel with beans.