CSA Special: Potatoes, Pesto and Beans

First make the pesto:

Blitz the garlic in a food processor for 5 seconds.
Add the basil and pulse until finely chopped.
Add the walnuts, cheese, salt and pepper and pulse until well combined.
With machine running slowly add the oil in a slow stream until pesto is loose and creamy.

Cook the beans and potatoes:

Put the sliced potatoes in a large pot and add cold water to cover by 2 inches. Bring to a boil over medium heat and cook until potatoes are firm but not fully cooked, approximately 6 minutes.

Add the green beans and cook an additional 3- minutes until beans are bright green but still have some snap.

Drain and spread vegetables on a shallow platter. Toss with 1 tablespoon olive oil.

Toss with 2/3 cup pesto (there will be extra, reserve for another use).

Add the tuna and toss again, being careful to leave tuna in largish chunks.

Taste and add kosher salt and fresh ground pepper to taste.

Pass additional grated Parmesan at the table.