Ingredients
6 oz or 2 bunches fresh basil leaves
1/3 cup pine nuts or walnuts or even almonds (toasted)
1 cup freshly grated Parmigiano-Reggiano
3/4 cup extra virgin olive oil
2 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
3 oz haricot verts or green beans cut in 1/3’s
1 large or 2 medium Idaho potatoes peeled and cut into 1/2 inch by 1/2 inch cubes
1 box of gemelli pasta or penne or whichever pasta you fancy

Directions
1. Combine the basil with the pine nuts in a food processor or blender and pulse. Add ½ cup of the cheese, ½ cup of the olive oil and the garlic and pulse a few times more Season with salt and pepper and refrigerate. (Don’t over blend because the heat from the blades will turn the basil dark).

2. Bring water to a boil in a large pot, add salt and pasta and follow cooking times. Six minutes before the pasta is ready add the potatoes to the pot. Four minutes before the pasta is done add the beans.

3. Drain the pasta and place in a bowl or back in the pot and add the remaining cheese and oil. Then just before serving add the pesto, toss well and serve! Garnish with basil leaves or red or yellow grape tomatoes.