Ingredients
Pesto Ingredients
- 3/4 cup raw walnuts (optional)
- 1 cup parmesan cheese, grated
- 2 cloves garlic
- 1 1/2 cups baby arugula, divided
- 1 cup extra-virgin olive oil, plus more as needed
- Salt, to taste
Salad Ingredients
- 2 pounds baby potatoes or fingerling potatoes, skins on
- 1 cup haricots verts (thin green beans)
- 1 cup heirloom cherry tomatoes
- 2 green onions, sliced (for garnish)
Instructions
- Prepare the Pesto: In a food processor, pulse the walnuts, parmesan cheese, and garlic until you achieve a coarse, chunky paste.
- Blend Arugula and Oil: Add half of the baby arugula to the processor. While blending, slowly drizzle in half of the olive oil until the arugula is incorporated and smooth. Repeat the process with the remaining arugula and olive oil, blending until the pesto reaches your desired creamy texture.
- Season Pesto: Taste and season the pesto with salt as needed, then set aside.
- Cook Potatoes: Bring a large saucepan of salted water to a boil. Add the baby potatoes and simmer until they are tender when pierced with a fork, about 10-15 minutes. Remove potatoes and allow them to cool.
- Blanch Haricots Verts: Return the boiling water to a boil, then add the haricots verts. Blanch them for 2-3 minutes until tender but crisp, then transfer immediately to an ice water bath to stop cooking. Once cooled, slice the green beans in half.
- Combine Salad Ingredients: In a large bowl, mix the cooled potatoes, blanched and sliced haricots verts, and heirloom cherry tomatoes.
- Toss with Pesto: Add the prepared arugula pesto to the vegetables and toss gently until they are lightly coated with the dressing.
- Garnish and Serve: Garnish the salad with sliced green onions before serving. Serve at room temperature or chilled as preferred.
Notes
- Walnuts are optional but add a nice texture and depth to the pesto.
- Use baby potatoes or fingerlings for their tender skins and bite-sized pieces.
- Blanching haricots verts preserves their color and crunch.
- Add extra olive oil if you prefer a thinner pesto consistency.
- This salad can be served cold or at room temperature.
- For a nut-free version, omit walnuts and increase parmesan slightly or add toasted sunflower seeds.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
