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Fingerling Potato Salad with Tarragon Pesto


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)


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. 

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