Ligurian salad, a salad with a bold flavor thanks to Taggiasca olives and Genoese pesto, two typical products of Liguria. If you then add potatoes, green beans, and some pine nuts, the result can only be excellent and fully Ligurian. If you like pesto

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Ingredients

1.3 lbs potatoes
8 oz green beans (cooked)
2.1 oz Genoese pesto
1 oz pine nuts
1.8 oz Taggiasca olives
to taste fine salt
to taste olive oil

Tools

1 Steamer
1 Oval Plate
1 Cutting Board
1 Knife
1 Peeler
1 Colander
1 Pan

Ligurian Salad Preparation

Peel and cut the potatoes into pieces, then steam them for about 20 minutes or until desired doneness.
Once cooked, drain them and let them cool almost completely before composing the salad.
When the potatoes are cold, add the green beans, Taggiasca olives, and mix.
In a small pan, lightly toast the pine nuts.
and add them to the salad, leaving a few for the final decoration.
Then dress the whole with pesto, adjust the salt, and if the pesto is too thick, add a drizzle of olive oil.
Plate and decorate with the pine nuts you set aside.
And voilà… the Ligurian salad is ready to be served!