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Categories:
garlic nuts Parmesan cheese basil extra-virgin olive oil salt fresh ground black pepper green beans red potatoes red wine vinegar extra-virgin olive oil salt fresh ground black pepper fresh basil
Viewed: 61 - Published at: 3 years agoIngredients
- 2 garlic cloves, crushed under a knife and peeled
- 13 cup pine nuts or 13 cup walnuts or 13 cup almonds
- 12 cup freshly grated parmesan cheese (or a combination) or 12 cup romano cheese (or a combination)
- 3 cups packed fresh basil leaves, well rinsed and dried in a salad spinner
- 12 cup extra virgin olive oil, plus more to cover the pesto
- salt
- fresh ground black pepper
- 12 lb green beans, trimmed and cut into 1-inch lengths (preferably flat Romano beans)
- 2 12 lbs red potatoes, scrubbed
- 2 tablespoons red wine vinegar
- 12 cup extra virgin olive oil
- salt
- fresh ground black pepper
- chopped fresh basil or parsley
Method
- Make the pesto--with the machine running, drop the garlic through the feed tube of a food processor.
- Add the nuts and cheese, and process until the nuts are finely chopped.
- Add the basil.
- With the machine running, gradually add the oil, scraping down the sides of the work bowl as needed, to make a thick paste; season with salt and pepper to taste.
- Transfer the pesto to a shallow container and smooth the pesto; pour a thin film of olive oil over the pesto to discourage discoloration.
- Cover the container and refrigerate until ready to use (the pesto can be stored for up to 3 weeks, covered and refrigerated; bring to room temperature before using).
- Salad--bring a large pot of lightly salted water to a boil over high heat.
- Add the green beans and cook until tender, about 4 minutes.
- Using a skimmer or wire strainer, remove the green beans from the water and transfer to a bowl of cold water; drain and pat dry with paper towels.
- Add the potatoes to the water and return to a boil.
- Decrease the heat to medium and simmer the potatoes until they are tender when pierced with a sharp knife, about 25 minutes.
- Drain the potatoes in a colander and rinse under cold water until easy to handle.
- Slice the warm potatoes into 1/2-inch thick rounds and transfer to a medium bowl.
- Whisk 3 tablespoons pesto, the vinegar, and oil together.
- Pour over the potatoes, add the green beans, and mix.
- Season with salt and pepper to taste.
- Cover with plastic wrap pressed directly on the surface of the salad and cool.
- Sprinkle with the basil and serve at room temperature.
