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1-3/4
12
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1
1/4
3/4
1/2
1/2
2
1/2
1/3
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ar
ar
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#
oz
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c
c
c
c
c
T
T
t
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Potatoes, tiny (1)
Green Beans (2)
-- Pesto
Parsley Leaves
Pine Nuts (3)
Olive Oil, ExtV
Chives
Parmesan Cheese
Lemon Juice
Salt
Pepper
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Salt
Pepper
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Vegies - 40 min (25 min work) + cool time)
- Tip and tail GREEN BEANS and cut crosswise an inch or a little
longer.
- Peel POTATOES if necessary. Cut in half, quarters, or 3/4 inch
chunks (see Potatoes).
- Place Green Beans in a saucepan with Salted Water to cover.
Bring to boil and simmer just long enough that they are perfectly
Crisp Tender. Scoop out and set aside.
- Place the Potatoes in a saucepan and add cold water until they
are well covered. You can add the water from the Beans as part of this.
Bring to a boil and simmer the Potatoes until just tender enough for
Salad. Drain well and set aside to cool and dry.
Pesto - 25 min
- Strip PARSLEY LEAVES from stems. Measure is whole leaves
moderately packed. Crush GARLIC and chop small. Mix both
together with PINE NUTS.
- Chop CHIVES fine. Measure is after chopping.
- Grate PARMESAN fine.
- Squeeze LEMON JUICE.
- Place Parsley mix in a Food Processor and run until fine
and well combined, scraping down the sides as needed. Then drizzle
in Olive Oil with the processor running until you have an even
Purée. Transfer to a mixing bowl.
- Stir together all Pesto items until evenly distributed.
- Tumble Potatoes and Beans with the Pesto until
evenly coated. Season with more Salt and Pepper if
needed. If refrigerated, give it plenty of time to warm to near
near room temperature.
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