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STEP 1: In a large pot, cover potatoes with 2 to 3 inches of water and
season generously with salt. Bring water to a boil and cook until potatoes
are just barely tender, 15 minutes. Add green beans during last 3
minutes, and cook until potatoes and beans are tender. Drain and let
cool before transferring to a large serving bowl.STEP 2: While potatoes and beans are cooling, combine basil, walnuts,
and lemon juice in a food processor. Pulse until fi nely chopped. With
machine running, add oil in a slow, steady stream. Add parmesan and
pulse to combine. Season with salt and pepper.STEP 3: Add cherry tomatoes, mozzarella, and pesto to potatoes and
green beans, and toss. Season with salt and pepper and top with more
chopped walnuts before serving. Enjoy!INGREDIENTS:
- 2 lb. baby potatoes, halved or
quartered if large - 8 oz. green beans, trimmed and
cut into 1-inch pieces - 2 c. packed fresh basil leaves,
plus more for garnish - 1/2 c. toasted and chopped
California walnuts, plus more
for garnish - 1 tbsp. fresh lemon juice
- 1/2 c. extra-virgin olive oil
- 1/4 c. grated Parmesan
- 1 pt. cherry tomatoes, halved
- 12 oz. mini mozzarella balls, halved
WALNUT
PESTO
POTATO
SALAD
Enhance the fl avor, texture,
and nutrition of your favorite
veggie sides with chopped
or toasted California walnuts.
So simple. So good.
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