January 13, 2021
4 pounds small Yukon gold or red-skinned potatoes, quartered1 pound green beans, cut into one-inch segments1 to 2 small garlic cloves, peeled2 bunches of basil (about one ounce each)1/4 to 1/2 cup olive oil6 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic1/4 cup chopped green onions (scallions)1/2 cup pine nuts, toastedParmesan cheese to tasteSalt and freshly ground black pepper
Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook four minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.
Meanwhile, discard the stems from the basil and wash and dry the leaves. Puree them in a food processor with garlic, drizzling in enough olive oil that it gets saucy. Season the pesto with salt and pepper.
Toss the beans and potatoes with pesto. Stir in vinegar, green onions, pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some wide flecks of parmesan over the salad with a vegetable peeler.
Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.
Recipe Credit: Smitten Kitchen
August 10, 2021