Step 1

Combine basil, pine nuts, garlic, lemon juice, and salt in a food processor. Then slowly add in olive oil until completely processed. Then add the parmesan and mix.

Step 2

Add potatoes to a large pot and cover with cold water and 1 tbsp salt. Bring to a boil and boil until fork tender, about 7 minutes of boiling.

Step 3

Bring a smaller pot of water to a boil and add green beans and boil for 3-4 minutes. Remove and drain. Transfer green beans to a bowl of ice water.

Step 4

Drain the potatoes and transfer them back to the hot pot so that the moisture continues to steam off for 3-5 minutes. Transfer the potatoes and green beans to a large bowl. Stir in red onion and arugula. Then add 1/3 cup of pesto and stir.

Step 5

Cover potato salad and marinate at room temperature for 1 hour and then transfer to the refrigerator. This will help the flavors from the pesto penetrate the potatoes.