Ingredients

The following ingredients have 10 Servings
  • 2 lbs. red skinned potatoes
  • 1 lb. green beans, trimmed and cut in half
  • 4 scallions, thinly sliced
  • 1/4 cup raw almonds
  • 1 garlic clove
  • 2 cups packed fresh basil leaves
  • 1/2 cup good olive oil
  • 1/4 cup plus 2 tbsp grated pecorino romano cheese
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt

Instruction

  • In a large pot boil potatoes (whole) until easily pierced with a fork, about 20-25 minutes depending on the size of your potatoes, mine were small to medium.
  • In the last few minutes of cooking the potatoes add the green beans to the potato pot and cook for 4 minutes.
  • Drain potatoes and green beans in a large colander and set aside to cool.
  • In the meantime prepare the pesto: Combine almonds, garlic, and basil in a food processor and process until very finely chopped.
  • With machine running slowly drizzle in olive oil and process until well combined.
  • Add remaining ingredients (cheese, salt, and pepper) and gently process until just combined. If you find your pesto is too thick you can add a bit more olive oil or even a few splashes of veggie stock works well.
  • Dice potatoes into bite size pieces (I keep the skin on) and add to a large bowl with sliced scallions, green beans, and pesto. Stir well to combine.
  • Top with additional basil and slivered almonds (optional) serve immediately.