Pesto Egg and Potato Salad

Vegan:

Vegetarian:

2 pounds baby potoatos
bunch of green beans cut into 1 in pieces
1 cup fresh basil
pine nuts
olive oil
2 tablespoons red wine vinegar
about 1 cup small red tomatos
green olives pitted
6-8 hard boiled eggs peeled and cut into 1/4ths (ignore this if vegan)



boil eggs (cook 15-20 minutes in boiling water). While boiling, prep. potatos, cut up to bite size, cook in boiling water for ten minutes. As cooking, cut green beans. After ten min of potatos cooking, add green beans for 4-5 minutes (total amount of time potatos cook: 15min). Drain potatos and green beans and let cool. While cooling, use food processor to chop basil, handful of pine nuts and a few tablespoons olive oil. Also, during cooling time, cut small tomatos in 1/2. After cutting tomatos set them aside. Use processor bowl to add red wine vinegar to mixute, then pour over cooling potatos. mix. Top with tomatos and some olives, mix again. Season with salt and peppper. Finish with peeled and quartered eggs if non-vegan.