For the pesto:
2 cups loosely packed basil
1/3 cup pine nuts
2 cloves garlic
1/3 olive oil (or more if needed)
Salt and pepper, to taste
Put the basil, pine nuts and garlic cloves in a food processor and blend. Slowly drizzle in the olive oil until you get the consistency you desire. Season with salt & pepper.
For the salad:
1 pound small fingerling potatoes (fresh from the garden is preferable)
Handful of fresh green beans, cut into bite-size pieces
4 small leeks, thinly sliced and washed
Bring a large pot of water to a boil, add a dash of salt and the potatoes and cook until tender. In the last few minutes of cooking the potatoes, add the green beans. Cook only long enough to take the rawness out of them but they should still be crunchy. Drain and move to a large bowl. Set aside to cool.
While the potatoes are cooking, thinly slice and wash four small leeks (using white parts only). Heat a small pat of butter in a frying pan and sauté the leeks until browned and slightly crispy.
Mix the still warm potatoes, green beans, and leeks with 2 tablespoons of the pesto. Season with more salt and pepper if needed. This dish can be served warm or chilled.