Green Bean Pesto Salad
|Loosely packed basil leaves||2 Cup (32 tbs) (Use Fresh)|
|Loosely packed fresh parsley leaves||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), minced or pressed|
|Olive oil||1⁄2 Cup (8 tbs)|
|Grated parmesan/Grated pecorino / romano cheese||1⁄2 Cup (8 tbs)|
|Pine nuts||1⁄3 Cup (5.33 tbs)|
|Fresh green beans||3⁄4 Pound, stemmed|
|Fresh green bean||3⁄4 Pound, stemmed (2 Cup)|
|Potatoes||8 Small, quartered|
|Tomatoes||2 , cut into wedges|
|Thinly sliced red onion||1⁄2 Cup (8 tbs)|
|Sliced fontina cheese/Fresh mozzarella / jarlsberg cheese||2 Ounce|
|Sliced mozzarella/Sliced fontina / jarlsberg cheese||2 Ounce (Use Fresh)|
In a small saucepan, cover the eggs with cool water, bring to a boil, and simmer for 5 minutes.
Place the pesto ingredients in a food processor or blender, and puree (if you're using a blender, first chop the basil and parsley and add a tablespoon of water).
Set the pesto aside.
Drain the hard-boiled eggs and cover them with cold water.
In a saucepan, bring about 2 quarts of water to a boil.
Add the green beans to the boiling water and cook until tender, about 3 to 5 minutes.
Remove the beans with a slotted spoon, and ease the potatoes into the boiling water.
Cook the potatoes until they are easily pierced with a knife.
Peel and halve the eggs.
Drain the potatoes and arrange them on a platter surrounded by the green beans, tomatoes, onions, cheese, and hard-boiled eggs.
Mound the pesto in the center.
Serve while still warm, or cover tightly and refrigerate to serve later.