Ingredients

• 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
• 1 medium red onion, halved lengthwise, then thinly sliced crosswise
• 1 1/2 lb haricots verts or other thin green beans, trimmed

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Instructions

1. Purée all pistou ingredients in a food processor until basil is finely chopped.
2. 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.
3. Soak onion in cold water 15 minutes, then drain in a colander and pat dry.
4. 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.
5. Toss beans and onion with pistou. Season with salt and pepper.