| (CLICK TO BUY)
1/2 cup packed fresh basil leaves
1/3 cup pecans, toasted
1 small garlic clove, chopped
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds small red new potatoes, scrubbed
1 1/2 pounds green beans, trimmed and halved crosswise
||Make pesto: Bring 2 cups water to a simmer in a small saucepan. Add basil, and submerge with a spoon; immediately drain in a colander.
In a blender, combine basil, pecans, garlic, lemon juice, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 cup water; blend until smooth. Set aside.|
||Make salad: In a large saucepan, cover potatoes with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of
a paring knife, about 15 minutes. Remove with a slotted spoon (reserve pan of water). When cool enough to handle, cut potatoes into quarters; place in a
||While potatoes are cooling, return reserved water to a boil. Add green beans; cook until crisp-tender, 4 to 6 minutes. Drain well; transfer to bowl with
potatoes.Add pesto, and toss to coat. Season with salt and pepper; serve immediately.