I got the recipe for this salad from Smitten Kitchen, and since making your own pesto was highly encouraged, I decided to give that a try as well. My food processor wasn’t happy about this decision, but after much coaxing, I was able to make something which resembled pesto. While my pesto making skills need improvement, this recipe was still fantastic! I skipped the pine nuts, only because I didn’t have any on hand, but they would make a nice addition next time. And ‘next time’ for this recipe will be very soon.
2 lbs. small red potatoes, quartered
1/2 lb. green beans, cut into 1″ pieces
1 c. basil leaves, cleaned
2 t minced garlic
3 T olive oil
4-5 T apple cider vinegar
1/2 c. freshly grated Parmesan cheese
Boil potatoes for 10-15 minutes, until almost cooked. Add green beans, and cook for 5 minutes more. Drain, and allow vegetables to cool. In the meantime, combine basil, garlic, and olive oil in a food processor. Add salt and pepper to taste. Mix potatoes and green beans with pesto, vinegar, and freshly grated Parmesan cheese.