Green bean salad with pesto and shavings of cured cheese

Ingredients (4 people):

600 g of green beans
60 ml arbequina olive oil
1 handful of fresh basil
100 g local cured cheese
50 g parmesan or similar cheese
60g pine nuts
1 garlic clove
4 red tomatoes
1 box of yellow cherry tomatoes

Method:

1

Clean the green beans with plenty of water, chop off the part originally joined to the plant and throw it away. Chop up the rest of the pod into fine, noodle-like slices.

2

Put in water to boil, with plenty of salt, blanch the green beans for 5-6 minutes and cool them down once strained, with iced water.

3

Pour the olive oil into a blender, adding a small clove of garlic, the basil leaves, lightly toasted pine nuts and parmesan-type cheese. Blend the mixture until it becomes a very find pesto.

4

Clean and peel the tomatoes and chop them into small pieces.

5

Arrange the green beans, now fully strained, in a bowl and add the tomatoes. Season with salt and pepper. Serve on a dish decorated with the yellow cherry tomatoes and the pesto and grate the cured cheese over it to taste.