Green Beans with Pumpkin Seed Pesto

Roast pumpkin seeds in a dry pan over medium heat, stirring, for about 5-6 minutes until they are not raw but not browned. Remove from heat, transfer the seeds to cool. Keep 1 tablespoon of seeds and put the rest in a blender. Add olive oil, water, 4 cloves of garlic, ground cumin, juice from half a lemon, and a little salt. Tear the cilantro leaves from the stems, chop them finely, and add 1 tablespoon to the blender. Then turn on the blender and puree everything for 30 seconds.

Boil fresh bean pods in salted boiling water for 5-6 minutes without covering the pot. Then drain the water and immediately place the beans in a bowl of ice and water to prevent them from cooking further and to keep them crunchy. After 2 minutes, remove the bean pods and place them on a large plate, dressing with 2/3 of the dressing and mixing.

Slice the tomatoes into half-moons 0.5 cm thick, remove the juice and seeds, and place them on top of the beans. Drizzle the tomatoes with the remaining dressing, and sprinkle with the remaining chopped cilantro and pumpkin seeds.