Rustic Pesto Potato Salad
|Small thin skinned potatoes||1 Pound (Red & White)|
|Green beans||1 Pound, trimmed|
|Garlic cloves||10 , chopped|
|Basil||1 Cup (16 tbs), sliced|
|Toasted pine nuts||1⁄3 Cup (5.33 tbs)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
1) Cook potatoes in a large pot of salted water for 5-
7 minutes. Be careful to not overcook or else
you'll end up with mushy potatoes.
2) 2 minutes before potatoes are done, toss in your
green beans. Drain altogether and place back into
3) Add garlic, basil, olive oil, salt and pepper and
mix together thoroughly.
4) Serve yourself a plate and top with a fried egg!
Trust me, you'll love it!