Haricots Verts Salad

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1 1/2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

3 tablespoons pine nuts, toasted and divided

2 tablespoons red wine vinegar

1/2 teaspoon kosher salt, divided

1/2 teaspoon black pepper

16 large basil leaves (about 1/2 cup)

1 1/2 pounds haricots verts

3 tablespoons chopped ready-to-use sun-dried tomatoes

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