from Things Cooks Love – serves 4 to 6
1 clove garlic
1 tsb plus ½ tsb coarse salt
4 tbsp coarsely chopped unsalted roasted or dry-roasted almonds
1 cup lightly packed fresh basil leaves, stemmed
¼ cup grated Parmigiano-Reggiano cheese
¼ cup grated pecorino Romano cheese
¼ cup olive oil
1 pound Yukon Gold or other boiling potatoes, peeled and cut into cubes
12 ounces green beans, trimmed and cut into 1-inch lengths
1 large, ripe tomato, cut into thin wedges, for garnish
Place the garlic, ½ tsb of the salt, and 2 tbsp of the almonds in a mortar and pound with the pestle to a smooth paste. Gradually add the basil while pounding, adding more only after each batch has been reduced to a paste. This talks 2 or 3 minutes.
When the basil leaves or pounded to a smooth paste, gradually add both cheeses, stirring with the pestle to blend them with the basil paste. Then drizzle in the olive oil with one hand while stirring and pounding with the pestle in the other hand until the mixture is smooth. Set aside.
Fill a 6-quart Dutch oven or other large pot two-thirds full of water and bring to a boil. Add the remaining 1 tbsp of salt and the potatoes. Boil, uncovered for 10 minutes. Add the green beans and boil for 6 to 8 minutes until both the beans and the potatoes are tender. Drain into a colander.
Place the beans and potatoes in a large serving bowl, spoon the pesto on top, and fold together gently with a rubber spatula until blended. Sprinkle with the remaining 2 tbsp of almonds. Garnish with the tomato wedges. Can be served warm or at room temperature.