Potato Salad with Green Beans and Pesto
Ingredients
- 1/2 lb Fresh Green Geans trimmed and cut in half
- 1 lb Baby Yukon Gold Potatoes (Ok to substitute Fingerlings)
- 1/4 cup Pine Nuts toasted
For the Pesto (Makes 1/2 cup of fresh pesto)
- 1 cup Fresh Basil Leaves
- 1/4 cup Parmesan freshly grated
- 2 small Garlic Cloves
- 3 Tbsp Pine Nuts
- 1/4 cup Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
For the Pesto
- Add Basil, pine nuts, and garlic in the food processor and blitz until chopped. Add cheese and blitz again.
- While processor is running, drizzle in olive oil slowly until emulsified. Stir in Salt and Pepper, to taste. Set aside while you prepare the other ingredients.
For the Salad
- Bring a pot of water to boil over the stove. Add green beans and boil for about 3-5 minutes, or until just fork tender. Remove beans with a slotted spoon and immerse in an ice bath to stop the cooking and preserve color.
- Add potatoes to the bean water (or refresh if you like), and boil for about 10-15 minutes, or until just cooked through (be very careful not to overcook). Drain and rinse with cold water to help stop the cooking.
- Slice cooked potatoes into 1/4-1/2 inch coins and add to a large bowl and add the beans. Add pesto and toss gently to combine. Taste, and add additional salt and pepper as necessary. Add pine nuts just prior to serving.