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. chopped toasted 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
Preparation
Step 1In 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 of cooking and cook until potatoes are tender and green beans are just tender. Drain and let cool slightly before transferring to a large serving bowl. Step 2Meanwhile, in a food processor, combine basil, walnuts, and lemon juice. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine and season with salt and pepper.Step 3In a large bowl, toss cherry tomatoes, mozzarella, and pesto with potatoes and green beans. Season with salt and pepper and top with more chopped walnuts before serving.
