Pesto Potato Salad With Green Beans

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smitten kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

4 pounds small Yukon gold or red-skinned potatoes, quartered

1 pound green beans, cut into one-inch segments

1 to 2 small garlic cloves, peeled

2 bunches of basil (about one ounce each)

1/4 to 1/2 cup olive oil

6 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic

1/4 cup chopped green onions (scallions)

1/2 cup pine nuts, toasted

Parmesan cheese to taste

Salt and freshly ground black pepper

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