Cranberry Beans With Parsley Pesto

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2 quarts water

4 cups shelled fresh cranberry beans (about 2 1/4 pounds unshelled beans)

1 teaspoon salt

1 1/4 cups chopped seeded plum tomato (about 2 large)

1/2 cup finely chopped red onion

3/4 cup fresh parsley leaves

1/2 cup fresh basil leaves

2 tablespoons grated fresh Parmesan cheese

2 tablespoons chopped walnuts, toasted

3 tablespoons extra-virgin olive oil

2 tablespoons water

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 garlic clove

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