Basic Pesto

2 cups of fresh basil, stems removed
2 tablespoons walnuts or pine nuts
2 large cloves of garlic
1/2 cup olive oil
1/2 cup fresh Parmesan, grated (Pecorino Romano)

Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced. With the machine running slowly dribble in the oil and process until the mixture is smooth.

Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

Pesto Pasta with Potatoes and Green Beans

Kosher salt

1 pound dried pasta, such as trenette, linguine, or mafalde

5 ounces Yukon Gold potato (about 1/2 medium), in 3/4-inch cubes

4 ounces green beans cut into 1-inch lengths on a bias

1 recipe pesto sauce

Extra-virgin olive oil, for drizzling

Grated Parmigiano Reggiano, for serving

In a large pot of salted boiling water, boil pasta, potato, and green beans until pasta is al dente and potato and green beans are very tender. Drain, reserving 1 cup cooking water, and transfer pasta, potato, and green beans to a large mixing or serving bowl.

Add pesto sauce to pasta along with 1/4 cup pasta cooking water. Toss well to emulsify pesto and pasta water into a creamy sauce. Add more pasta water, 1 tablespoon at a time, as needed, if pasta is too dry. Drizzle in fresh olive oil, if desired. Serve with Parmigiano Reggiano on the side.

NOTE: The potato adds extra starch to the pasta water, helping to bind the sauce and absorb excess oil from the pesto. Tossing it all together off the heat preserves pesto's fresh flavor.