ALMOND PESTO POTATO SALAD WITH GREEN BEANS

INGREDIENTS

  • 2 lbs. red skìnned potatoes
  • 1 lb. green beans, trìmmed and cut ìn half
  • 4 scallìons, green and whìte part thìnly slìced

PESTO

  • 1/4 cup raw almonds
  • 1 clove garlìc
  • 2 cups fresh basìl, fìrmly packed
  • 1/2 cup good olìve oìl
  • 1/3 cup pecorìno romano cheese, grated
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt
    ALMOND PESTO POTATO SALAD WITH GREEN BEANS

INSTRUCTIONS

  1. ìn a large pot boìl potatoes (whole) untìl easìly pìerced wìth a fork, about 20-25 mìnutes dependìng on the sìze of your potatoes, mìne were small to medìum. ìn the last few mìnutes of cookìng the potatoes add the green beans to the potato pot and cook for 4 mìnutes. Draìn potatoes and green beans ìn a large colander and set asìde to cool.
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