2 pounds red-skinned potatoes, quartered
1/2 pound green beans, cut into one-inch segments
1 small garlic clove, peeled
big handful of basil
2 to 4 tablespoons olive oil
3 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic
2 tablespoons chopped green onions (scallions) – or mild onion
1/4 cup pine nuts, toasted – or walnuts or almonds
Parmesan cheese to taste
Salt and freshly ground black pepper
Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook four minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.
Meanwhile, discard the stems from the basil. Puree them in a food processor with garlic, drizzling in enough olive oil that it gets saucy. Season the pesto with salt and pepper.
Toss the beans and potatoes with pesto. Stir in vinegar, green onions, pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some wide flecks of parmesan over the salad with a vegetable peeler.
Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.