Preparation:

Heat a large pot of salted water to a boil, add the beans and cook until crisp tender, about 5 minutes.  Drain.
In the work bowl of a food processor, combine the basil leaves, parsley, garlic, and pine nuts.  Pulse until finely chopped.  Add the cheese, pulse until the cheese is incorporated.  With the machine running, add the oil in a steady stream.  Process until smooth.  If the pesto seems to thick, add a little warm water or additional olive oil to thin to desired constancy. 
Toss the beans and pesto together. Taste; add salt as needed. Serve warm or at room temperature.
Per Serving:141 Calories (63.7% from fat); 11g Fat (2g Sat, 7g Mono, 1g Poly); 3g Protein; 10g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 105mg Sodium.  Food Exchanges: 2 Vegetable; 2 Fat.
*Cooks Note: If the beans are not too large, you can leave whole.