Wash, trim and blanche the green beans. Put them in boiling water for about 5 minutes, until crisp, then strain. Note: we like to toss the green beans in ice water after to stop cooking and keep them crispy-crunchy.
While they are blanching in the ice water, lightly toast the pine nuts in a pan. Watch them closely!
Make the pesto: combine parmesan, toasted pine nuts, garlic cloves and salt/pepper to a food processor and pulse. Add the olive oil to liquify the mixture as you go.
Combine the green beans and pesto – toss them in a pan to heat them up.