1• Preheat oven to 450F. Take clean & dry potatoes, toss them with basil olive oil, salt & pepper.
2• Place on sheet pan and roast until fork tender and golden brown, about 15-20 minutes, depending on size.
3• While potatoes are roasting, bring a pot of salted water to a boil and throw in green beans and blanch for 2-3 minutes. Immediately remove and place in an ice bath. Drain and set aside.
4• Quarter half a jar’s worth of the borettane onions and set aside.
5• Place roasted potatoes, green beans, both onions and pecorino toscano in a large bowl.
6• Add 1 cup of basil pesto and toss gently to combine all ingredients.