Courtesy of Sharon Bowers
|2 pounds small new potatoes, scrubbed, skin on||3 garlic cloves|
|1 pound green beans, topped and tailed||freshly ground black pepper|
|1 bunch fresh basil||1/2 cup extra virgin olive oil|
|1/3 cup walnuts||1/3 cup grated Parmesan|
Boil the potatoes in salted water to cover until nearly tender, about 10 minutes. For the last few minutes of cooking, add the green beans and let them cook three minutes until bright green and still crisp. Drain and rinse with cool water to stop the cooking.
While the vegetables are cooking, make the pesto: In a food processor, pulse the basil leaves with the walnuts, garlic and a few grindings of black pepper until chopped. With the machine running, drizzle in the olive oil in a steady stream to make a puree. Add the cheese and pulse a few times to combine. Use at once. (Store any leftover pesto up to three days in a jar in the refrigerator, adding a thin layer of oil on top to make an airtight seal.)
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