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1-3/4
12
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1/2
1/2
1/4
2/3
1/3
1/2
2
1/2
1/3
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#
oz
---
c
c
c
c
c
c
T
T
t
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Potatoes, tiny (1)
Green Beans
-- Pesto
Parsley Leaves
Other Herbs (2)
Pine Nuts (3)
Olive Oil, ExtV
Chives (4)
Parmesan Cheese
Lemon Juice
Salt
Pepper
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Pesto - 25 min
- Strip leaves of PARSLEY and OTHER HERBS from stems.
Measures are whole leaves moderately packed. Mix.
- Place PINE NUTS and Parsley mix in a Food Processor (see
also Chives) and and run until fine,
scraping down the sides as needed. Then drizzle in Olive Oil
with the processor running until you have an even Purée.
- Chop CHIVES fine, measure is after chopping.
- Grate PARMESAN fine. Squeeze LEMON JUICE. Mix both
with Purée. and place in a large Mixing Bowl to wait
for the warm Potatoes.
Veggies - 40 min (25 min work) + cool time)
- Tip and tail GREEN BEANS and cut crosswise an inch or a little
longer.
- Peel POTATOES if necessary. Cut in half, quarters, or 3/4 inch
chunks depending on size (see Potatoes).
- Place Green Beans in a saucepan with Salted Water to cover.
Bring to boil and simmer just long enough that they are perfectly
Crisp Tender. Scoop out and set aside.
- Place the Potatoes in a saucepan and add cold water until they
are well covered. You can use the water from the Beans as part of this.
Bring to a boil and simmer the Potatoes until just tender enough for
Salad.
- Drain Potatoes well, then, while still hot, tumble into Pesto
along with Green Beans. Tumble until well coated. Refrigerate
until needed.
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