Potato Salad with Green Beans and Pesto

• 2 1/2 pounds baby red new potatoes, scrubbed and cut in half
• Kosher salt
• 4 ounces fresh basil leaves (4 cups loosely packed basil)
• 1/2 cup extra-virgin olive oil
• 1/2 cup chopped pine nuts
• 1/4 cup finely grated Parmesan
• 1 large clove garlic, peeled
• Freshly ground black pepper
• 1 1/2 pounds green beans, ends trimmed, cut into half

1. Place the potatoes into a large saucepan, cover with cold water and add a big pinch of salt.
2. Bring to a boil, reduce to a simmer and cook until tender, about 15 minutes.
3. Use a slotted spoon or a spider to remove the potatoes to a bowl.
4. Add the green beans to the boiling water and cook for 3 minutes longer.
5. Add the basil, olive oil, pine nuts, Parmesan, garlic and some salt and pepper to a bowl of a food processor and pulse until smooth.
6. Add the pesto to the still-warm potatoes and toss all together.
7. Drain the green beans into a colander in the sink and rinse to stop the cooking.
8. Add to the bowl.
9. Serve warm or chilled.
10. Can be made 1 day ahead.

baby red new potatoes, kosher salt, fresh basil, extravirgin olive oil, nuts, parmesan, clove garlic, freshly ground black pepper, green beans

Taken from www.foodnetwork.com/recipes/potato-salad-with-green-beans-and-pesto.html (may not work)