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Potato and String Bean Salad with Fresh Pistachio Pesto
  • subheading: Pesto:
  • 1 cup fresh Italian parsley leaves, loosely packed
  • ½ heaping cup fresh mint leaves, loosely packed
  • ½ cup salted roasted pistachios
  • 2 ¼ ounces Pecorino-Romano, cut into rough 1-inch pieces
  • 1 teaspoon fennel seeds, toasted
  • 1 large clove garlic
  • Kosher salt and freshly cracked black pepper
  • ½ cup pitted Castelvetrano olives
  • Zest of 1 lemon (reserve the juice for the salad)
  • 1 cup lemon or regular extra-virgin olive oil
  • subheading: Salad:
  • Kosher salt and freshly cracked black pepper
  • 8 ounces string beans, ends trimmed
  • 2 pounds red bliss potatoes
  • Juice of 1 lemon
  • ¼ cup white wine vinegar
  • Chopped salted roasted pistachios, for garnish
  • Grated Pecorino-Romano, for garnish
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