recipe 
yields
Serves 4
1 cup tarragon leaves
2 cups parsley leaves and tender stems
3 cloves garlic
2 cups olive oil
¼ cup roughly chopped toasted cashews
⅓ cup grated pecorino romano
2 teaspoons pepper
1 tablespoon kosher salt, plus more for the water
2 pounds fingerling potatoes, cleaned and cut into bite-sized pieces
1 pound haricots verts, trimmed
1 (15½ ounce) can cannellini beans, drained
Pickled red onions for garnish (optional)
Ingredients
steps
1. In a food processor, make pesto by pulsing together tarragon, parsley, garlic, oil, cashews, pecorino, and pepper until coarsely chopped (not minced or paste-like). Set aside.
2. To a large pot filled with heavily-salted boiling water add potatoes, boil until tender, then remove and lay out on a sheet tray until cool. To the same water, add haricots verts, boil until just crisp-tender, shock in ice water, then drain and let cool.
3. Toss potatoes, cannellinis, haricots verts, and pesto together. Season with salt. Garnish with pickled red onions, if desired.
Date Published: 06.25.21
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- By Kevin Roberts, Richmond, Virginia
