Directions

• Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts of water and 2 tbsp Kosher salt to a boil. Once the water boils, add the green beans and cook until bright green (this should happen in 45-60 seconds). Using a spider strainer, remove the green beans and plunge immediately into the ice bath. Drain the green beans then place onto a plate lined with a few sheets of paper towel. Blot dry gently. The green beans do not need to be bone dry, but you don’t want tons of moisture clinging to them either. Cut the green beans into 1/2 inch pieces and add to a medium bowl
• Dice the chicken breasts and add to the bowl with the green beans. Add the basil pesto and toss. Season to taste. The salad will keep in refrigerator, if tightly sealed, for 3-4 days. 
• Basil Pesto
• Toast the pine nuts by placing them in a 10 inch sauté/fry pan over medium heat. When the pine nuts become fragrant, move the pan off the burner and gently shake, swirling the pine nuts around the hot pan. Place the pan back on the burner for appx. 15-20 seconds, before removing and shaking again. Repeat the process, taking care not to let the pine nuts burn. Let the pine nuts cool while proceeding with the recipe.
• Place all the oil in a top-loading blender carafe or tall receptacle if using an immersion blender. Add the garlic and only one-third of your basil leaves. Cover your basil completely with the olive oil and blend (this is a vital step; it’s what prevents the basil from browning). Add another one-third of your basil, cover completely with the oil and blend. Repeat with the remaining basil. Add the pine nuts and pulse until incorporated into the basil puree. By hand, stir in grated cheese then season to taste with kosher salt. Store in a small container, with plastic wrap covering the exposed area of the pesto. Pesto is best consumed within 3-4 days, or can be frozen for longer storage.