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Fingerling Potato Salad with Tarragon Pesto



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)


  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 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.
  3. Toss potatoes, cannellinis, haricots verts, and pesto together. Season with salt. Garnish with pickled red onions.
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