Recipe: Green Beans and Radish Salad with Tarragon Pesto
Description: Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. &mdash;Lily Julow, Lawrenceville, Georgia   
Ingredients: [{"text": "1-1/2 pounds fresh green beans, trimmed"}, {"text": "2 cups thinly sliced radishes"}, {"text": "1/2 cup pecan or walnut pieces, toasted"}, {"text": "1/4 cup tarragon leaves"}, {"text": "3 tablespoons grated Parmesan cheese"}, {"text": "1/2 garlic clove"}, {"text": "1/4 teaspoon coarse sea salt or kosher salt"}, {"text": "1/8 teaspoon crushed red pepper flakes"}, {"text": "1-1/2 teaspoons white wine vinegar"}, {"text": "1/4 cup olive oil"}]
Instructions: In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Toss together beans and radishes.
Place pecans, tarragon, cheese, garlic, salt and pepper flakes in a small food processor; pulse until chopped. Add vinegar; process until blended. Continue processing while gradually adding oil in a steady stream. Toss with bean mixture.
