| 1. | Cook walnuts and garlic in 8-inch skillet over medium heat, stirring often, until toasted and fragrant, 5 to 7 minutes; transfer to bowl. Let garlic cool slightly, then peel and roughly chop. |
| 2. | Process walnuts, garlic, cilantro, oil, lemon juice, scallion, 1/2 teaspoon salt, and 1/8 teaspoon pepper in food processor until smooth, about 1 minute, scraping down sides of bowl as needed; transfer to large bowl. |
| 3. | Bring 4 quarts water to boil in large pot over high heat. Meanwhile, fill large bowl halfway with ice and water. Add 1 tablespoon salt and green beans to boiling water and cook until |
