The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Fingerling Potato Salad with Tarragon Pesto

Ingredients

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)

Directions

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. 

Print Recipe