Lemony Pesto Green Bean Potato Salad

Another delicious recipe from Food & Wine magazine; I modified and simplified this slightly.

1 1/2 lbs haricots verts or regular green beans, trimmed and halved
1 1/2 lbs small fingerling or new potatoes
1 cup chickpeas
1 large garlic clove
1/4 cup pine nuts
2 oz. finely grated Grana Padano (about 3/4 cup)
1 oz. finely grated Pecorino Romano
1/2 cup plus 2 T extra-virgin olive oil
1 large bunch basil leaves
4 T lemon juice
salt and pepper to taste

Fill a large bowl with ice; bring a large pot of salted water to boil and blanch the basil for about 10 seconds. Using a slotted spoon, transfer to the ice water- remove and pat dry. Add the green beans to the water and boil for about 4-6 minutes, depending upon how thick your green beans are. Transfer to the ice water to cool- remove and pat dry. Add the potatoes to the water and boil until tender (the recipe says 10-12 minutes but mine took about 20 plus minutes); drain and let cool completely.

Meanwhile, in a food processor pulse the garlic, pine nuts, basil and cheeses until finely chopped. Add the EVOO in a steady stream through the feeder tube. Season with salt and pepper to taste. Transfer to a bowl and add 2T of lemon juice– taste and see if you like the consistency and lemonyness of it and add more lemon accordingly, 1 T at a time. I liked using all 4 T but I LOVE lemon! Cut the potatoes in half and put the potatoes, green beans and chick peas in a large bowl; toss with the pesto vinaigrette to taste and add more salt and pepper if necessary.

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