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On days like this one all I want to do is sit around and eat peaches. But since I huffed it to the Dupont Farmers Market in a river of sweat this morning, I decided to make one of my favorite easy summer dishes – potatoes and green beans with pesto. It’s a nice alternative to pasta and you can switch the beans out with tomatoes, asparagus, red and yellow peppers, summer squash or pretty much any summer vegetable on hand.

For the pesto I use walnuts instead of pine nuts because they are cheaper and I really can’t taste the difference. This recipe doesn’t use all of it so you can freeze the rest for later.

Pesto:
Leaves of 1 large bunch basil
1 oz parmesan in 1/2 inch chunks
2-3 cloves garlic, roughly chopped
1/4 cup walnuts or pine nuts
2 tbsp olive oil
salt and pepper

Put everything in a food processor or chopper and pulse until blended.

Salad:
1 lb waxy potatoes
1/2 lb green beans
1 tbsp olive oil
Thinly shaved parmesan for garnish (optional)

Boil the potatoes in salted water until done, about 25-35 minutes depending on their size. Set aside to cool.

While the potatoes are boiling trim the green beans and cut the longer ones in half. Boil in salted water for about 5 minutes or until just tender.

Once the potatoes have reached room temperature, cut into inch-size cubes. If you cut them while still warm they’ll flake and the skins will separate.

Toss the potatoes and green beans with the olive oil. Mix in the pesto (about half), taste for salt and pepper, and garnish with parmesan.

Serves 2 if you’re starving, 4 as a side.

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