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1
Make the pesto--with the machine running, drop the garlic through the feed tube of a food processor.
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2
Add the nuts and cheese, and process until the nuts are finely chopped.
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3
Add the basil.
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4
With the machine running, gradually add the oil, scraping down the sides of the work bowl as needed, to make a thick paste; season with salt and pepper to taste.
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5
Transfer the pesto to a shallow container and smooth the pesto; pour a thin film of olive oil over the pesto to discourage discoloration.
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6
Cover the container and refrigerate until ready to use (the pesto can be stored for up to 3 weeks, covered and refrigerated; bring to room temperature before using).
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7
Salad--bring a large pot of lightly salted water to a boil over high heat.
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8
Add the green beans and cook until tender, about 4 minutes.
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9
Using a skimmer or wire strainer, remove the green beans from the water and transfer to a bowl of cold water; drain and pat dry with paper towels.
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10
Add the potatoes to the water and return to a boil.
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11
Decrease the heat to medium and simmer the potatoes until they are tender when pierced with a sharp knife, about 25 minutes.
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12
Drain the potatoes in a colander and rinse under cold water until easy to handle.
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13
Slice the warm potatoes into 1/2-inch thick rounds and transfer to a medium bowl.
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14
Whisk 3 tablespoons pesto, the vinegar, and oil together.
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15
Pour over the potatoes, add the green beans, and mix.
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16
Season with salt and pepper to taste.
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17
Cover with plastic wrap pressed directly on the surface of the salad and cool.
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18
Sprinkle with the basil and serve at room temperature.
