Not your typical Potato Salad!👌🏼 This easy & delicious mayo-free version comes together in minutes. Plus, it’s smothered with our Organic Basil Pesto Sauce, so you already know it’s brimming with flavor 🤤 This is the perfect side dish to serve your guests as summer starts to wind down! Save the recipe below ⬇️

You Will Need:
-1.5 lb bag of baby gold potatoes
-1 12 oz bag of snipped green beans, blanched
-1 jar Cento Organic Pesto Sauce
-2 tbsp Cento Pignoli Nuts
-Cento Extra Virgin Olive Oil and Seasonings to taste (we used our Black Pepper, Fine Sicilian Sea Salt, Garlic Powder and Italian Seasoning) for roasting the potatoes
-Fresh basil ribbons to garnish

Directions:
-Preheat oven to 425 degrees
-Line a baking sheet with aluminum foil
-Cut baby potatoes in half and toss in a mixing bowl with a generous glug of Cento Extra Virgin Olive Oil and your seasonings
-Once potatoes are well coated with the oil and seasonings, place them cut side down on the foil-lined baking sheet and roast until golden brown and fork-tender (about 30 minutes)
-While potatoes are roasting, blanch your green beans by boiling for 3 to 5 minutes until crisp-tender, draining and plunging into an ice bath. Drain completely, pat dry and set aside.
-Allow potatoes to cool and add them to a mixing bowl with your blanched green beans
-Using a spoon, add 1 jar of Cento Organic Basil Pesto directly on top of the potatoes & green beans
-Add your Cento Pignoli Nuts (we did about 2 tbsp) and toss with salad tongs until thoroughly combined
-Garnish with fresh basil ribbons and serve! ✨

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