As a seasoned chef, I recommend starting with the pesto: In a mortar, crush basil leaves, pine nuts, peeled and degermed chopped garlic, grated Parmesan, salt, and pepper until smooth. Set aside.
Blanch green beans in boiling salted water until al dente, then shock in ice water. Finely chop shallots, thinly slice trimmed button mushrooms (always use fresh, white ones for best results), and slice pink radishes into rings.
Prepare the aromatic herb vinaigrette (recipe: here).
Mix beans and mushrooms with diced tomatoes, a few corn kernels, and radish slices. Dress with vinaigrette, arrange in a 15 cm ring mold, and add a touch of lettuce. Drizzle pesto around the edge and garnish with chopped herbs.
