Ingredients
- 4 pounds potatoes (small Yukon gold or red-skinned potatoes, quartered)
- 1 pound green string beans (ends trimmed then cut into one-inch segments)
- 1 to 2 small garlic cloves, peeled
- 2 ounces fresh basil (2 bunches)
- 1/4 to 1/2 cup olive oil
- 6 tablespoons vinegar (or more to taste, mild vinegar, such as champagne, white wine or a white balsamic)
- 1/4 cup chopped green onions (scallions)
- 1/2 cup pine nuts (toasted)
- Parmesan cheese, to taste
- Salt and ground black pepper
How to Make
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Step 1: 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.
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Step 2: 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 (You could swap this step with one cup of prepared pesto, but seriously it just won't be as good!)
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Step 3: 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 fresh block parmesan over the salad with a vegetable peeler. Best served immediately.
We hope you enjoy this recipe!
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