Soybean Salad with Walnut Pesto, Tomatoes & Buttermilk Dressing Recipe

Ingredients

• 4 ounces toasted walnuts
• 2 garlic cloves, minced
• 3 ounces finely grated Parmesan cheese
• 4 ounces extra virgin olive oil
• Salt
• Chili flakes to taste
• 1 teaspoon Dijon mustard
• 1 cup olive oil
• ½ cup red wine vinegar
• 1 large egg yolk
• ¼ cup buttermilk
• 1 teaspoon fresh thyme
• 6 medium basil leaves
• black pepper
• 1 pound shelled soybeans
• 1 vine-ripe tomato, cut into 1-inch cubes
• 1 ounce finely grated Parmesan cheese