LENTEN

Young Potato Salad with Pesto, Green Beans, and Pine Nuts

Salads | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use 1 cup of store-bought pesto, but it's tastier with homemade!

Ingredients

New Potatoes - 4 lbs
Garlic - 2 cloves
Chinese green beans - 15.9 oz
Fresh basil leaves - 2.1 oz
Olive Oil - ½ cup
Scallions - 0.7 oz
Champagne Vinegar - 6 tablespoons
Pistachios - 2.6 oz
Parmesan Cheese - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the unpeeled potatoes into quarters and boil them in salted water until tender, about 10 minutes. Add the cut green beans and cook for another 4 minutes. Drain and let cool. Transfer to a large bowl.

Step 2

Meanwhile, rinse the basil well and chop it in a food processor with the garlic, gradually adding the olive oil. Season with salt and pepper.

Step 3

Mix the potatoes and green beans with the pesto. Add vinegar to taste, chopped green onions, pine nuts, and season with salt and pepper. Add more vinegar if needed. Top with some Parmesan shavings and serve immediately.