Recipe from Chef Kevin Roberts of the Black Sheep in Richmond, Virginia
1 cup tarragon leaves
2 cups parsley (both leaves and tender stems)
3 cloves garlic
2 cups olive oil
¼ cup roughly chopped toasted cashews
1/3 cup grated pecorino romano
2 teaspoons black 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
Picked red onions for garnish (optional)
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.
To a large pot filled with heavily-salted boiling water, add potatoes, boil until tender, then remove and lay on a sheet tray until cool. To the same water, add haricots verts, boil until crisp-tender, shock in ice water, drain, and let cool.
Toss potatoes, cannellinis, haricots verts, and pesto together. Season with salt. Garnish with pickled red onions.