Pesto Potato Salad | Idaho Potato Commission

Name: Pesto Potato Salad | Idaho Potato Commission
Ingredients: 1 1/2 cups basil leaves (preferably Genovese-style), loosely packed; 1/2 cup parsley leaves; 1 small garlic clove, peeled; 2/3 cup fruity, mild extra-virgin olive oil, plus more as needed for covering; 1/2 teaspoon flaky sea salt (such as Maldon®); 1/4 cup freshly grated Parmigiano-Reggiano cheese; 3 tablespoons freshly grated Pecorino Romano cheese; 1 cup assorted summer beans (such as Romano, wax and green beans); 1 pound Idaho® Yukon Gold Potatoes, scrubbed, unpeeled; 1/2 cup plus 1 teaspoon kosher salt, divided; 1/3 cup Basil Pesto (see recipe), divided; 1/2 cup Castelvetrano olives or other green olives, pitted and sliced into rounds; Juice of 1/2 lemon; 1 tablespoon extra-virgin olive oil; 6 to 8 whole basil leaves; 1/4 cup whole pine nuts, toasted; Pecorino Romano (or any pecorino) cheese, shaved with a peeler, as needed for garnish

idahopotato.com

Basil Pesto - Place blender jar in freezer to chill. Meanwhile, submerge the basil and parsley in a large bowl of cold water with a few ice cubes; let stand for 5 minutes. - Using your hands, gently...

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Ingredients

1 1/2 cups basil leaves (preferably Genovese-style), loosely packed
1/2 cup parsley leaves
1 small garlic clove, peeled
2/3 cup fruity, mild extra-virgin olive oil, plus more as needed for covering
1/2 teaspoon flaky sea salt (such as Maldon®)
1/4 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons freshly grated Pecorino Romano cheese
1 cup assorted summer beans (such as Romano, wax and green beans)
1 pound Idaho® Yukon Gold Potatoes, scrubbed, unpeeled
1/2 cup plus 1 teaspoon kosher salt, divided
1/3 cup Basil Pesto (see recipe), divided
1/2 cup Castelvetrano olives or other green olives, pitted and sliced into rounds
Juice of 1/2 lemon
1 tablespoon extra-virgin olive oil
6 to 8 whole basil leaves
1/4 cup whole pine nuts, toasted
Pecorino Romano (or any pecorino) cheese, shaved with a peeler, as needed for garnish