cup packed fresh basil leaves
cup packed fresh parsley
cup pine nuts
cup toasted walnuts
tsp lemon zest
clove of garlic, chopped
cup grated Parmesan
cup extra-virgin olive oil
salt and freshly ground black pepper
cup cherry or grape tomatoes (250ml)
oz yellow wax beans (250g)
oz green beans (250g)
wooden skewers or toothpicks
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.