Green Beans Potatoes with Pesto
Boiled Potatoes with a Pesto, served at room temperature makes the most delicious Italian Potato Salad.
Servings: 6
Ingredients
- 1 pound golden yukon potatoes
- 1 cup Basil Pesto
Pesto
- 2 cups tightly packed fresh picked basil leaves
- ½ cup extra virgin olive oil
- 2-4 tablespoons starchy water from boiled potatoes
- 3 tablespoon pine nuts, blanched almonds or pistachios
- 2 cloves of garlic finely chopped before processing
- 1 teaspoon salt
Complete by Hand
- 1/2 cup freshly grated pecorino romano cheese
- 3 tablespoon butter optional
Instructions
- Scrub the potatoes clean. Remove any parts of skin that you would not want to eat. Leave skins on,
- Cut in half or if small no need to cut. Keep them even sized.
- Trim green beans.
- Put in large pot with cold water 2 inches above potatoes.
- Bring to boil. Turn down to a simmer, until the potatoes are fork tender.At this point add trimmed green beans.
- Drain but reserve 1/4 cup of starchy water for the pesto.
- The skins of the potatoes should slip off. Cut as needed into large bite sized .
Pesto
- Wash basil and pat with paper towels. Process garlic, pine nuts (or other choice of nuts) basil, olive oil for processor until you have a creamy consistency. At this point add in some hot starchy water, a tablespoon at a time to thin down just a bit.
- Add in the rest of the ingredients by hand, first adding in all cheese until it is really smooth. Then add butter in at the end. You can choose to skip the butter if you want to.
- Toss potatoes and green beans with pesto while they are still warm. Serve at room temperature.