Last weekend, Daniele and I prepared some of our homemade pesto sauce.
I had found an idea online for a potato, green bean, and pesto salad and I was convinced we needed to try it. It was simple, and incredibly tasty. If you're looking for a different way to use your pesto (or need a side dish to take to a potluck) try this one!
Just slice and boil some yukon gold potatoes for about ten minutes. Chop and add the green beans and boil for about 5 more minutes. Drain. Top with pesto sauce, 2 tablespoons of white wine vinegar, and pine nuts. Serve.
Welcome to my blog. My blogging journey began about in August 2009 as a photo-a-day blog which has since transitioned to combine my love of good food and photography. Today, using as many local and fresh ingredients as we can, my boyfriend and myself spend time researching recipes, making our own adaptations, cooking, taking photos, eating, and finally reflecting on all or part of the above listed process here. I hope you take the time to not only read and look at our photos, but please cook some of the recipes yourself. You are invited and encourage to leave feedback as we continue our culinary journey!