I've omitted the cheese in this pesto, and surprisingly you won't miss it at all (the thought being that if this salad is kept unrefrigerated for awhile, it will be OK), though of course you may swap for a more traditional pesto if you prefer.
Makes 4 servings
10 red or new potatoes, scrubbed and cut in half
1/4 cup plus 2 tablespoons olive oil
1/2 pound green beans
2 cloves garlic, sliced
3 tablespoons pine nuts
1 bunch basil leaves, stems removed
1/2 teaspoon salt
Preheat oven to 400 degrees.
Arrange the potatoes in a large baking dish and sprinkle with 1 tablespoon olive oil. Bake the potatoes until they are tender when pierced with a fork and a bit crispy, shaking the pan once, about 40 minutes.
Meanwhile, wash and trim the green beans. Toss in a frying pan with 1 tablespoon olive oil and saute over medium heat until tender but still firm. Remove from heat and set aside.
In a food processor, blend the garlic and pine nuts. Add the basil and salt. Add the remaining 1/4 cup olive oil and process until it forms a smooth paste.
Combine the potatoes, green beans and pesto in a bowl, and stir well to combine. Serve at room temperature.
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