Servings: Serves 4
Bring a large pot of salted water to a boil, and prepare an ice bath in a large bowl. Add green beans to boiling water; cook until just tender, 2 to 3 minutes. Drain, then transfer to ice bath until well chilled; drain again and set aside.
To make pesto: Put basil, almonds, and garlic in a food processor. Pulse to form a paste; with motor running, drizzle in oil. Transfer to a large bowl. Stir in grated cheese; add salt and pepper to taste.
Divide plums among 4 plates, arranging them in a circle on each and overlapping them slightly. Spoon 1/4 of pesto in small dollops over plums; set plates aside.
Add green beans, lemon juice, and salt and pepper to bowl with remaining pesto and toss well to coat. Arrange green beans on top of plums, then top with shaved cheese and lemon zest. Garnish with basil leaves, olive oil, and drops of balsamic vinegar; serve.
From the July 2009 issue of O, The Oprah Magazine
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