2 pounds new potatoes, quartered
1/2 pound green beans, cut into 1-inch pieces
4-6 sun-dried tomatoes, finely chopped
2 tablespoons balsamic vinegar
Pesto Sauce:
1 1/2 cups fresh basil
1/4 cup pine nuts, toasted
2 garlic cloves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup oil (e.g., olive, flax, hemp)
Directions
- In a large pot of salted water, boil the potatoes until they can be pierced easily with a fork. Drain, rinse under cold water; set aside to cool.
- To prepare pesto sauce: In a food processor or blender, combine the basil, pine nuts, garlic, salt, and pepper. Slowly add the oil while processing, until well mixed.
- To prepare salad: In a bowl, sun-dried tomatoes, vinegar, and pesto sauce. Toss gently and serve chilled.
Notes
- To pan-toast pine nuts, from La Dolce Vegan!: "Place nuts in a dry skillet and cook over medium heat for 3-4 minutes. Remember to stir or shake pan frequently to prevent burning. Once nuts begin to brown, remove from heat and let cool before chopping or serving." The book has additional tips and methods for toasting nuts and seeds.
- You can replace the sun-dried tomatoes with cherry tomatoes cut in half.