Green Bean Pesto salad

I used the pesto that I made, and froze, the other day. If you have a jar of pre made, go ahead and use it!
From Moosewood Restaurant Cooks at Home
Green Bean Pesto Salad
4 large eggs
Pesto
2 cups loosely packed fresh basil leaves
1/3 cup loosely packed fresh parsley leaves
3 garlic cloves, minced
1/2 cup olive oil
1/2 cup grated parmesan
1/3 cup pine nuts

Salad
2 cups stemmed fresh green beans (3/4 lbs)
8 small potatoes, quartered
2 tomatoes, cut into wedges
1/2 cup thinly sliced red onion sliced (I used shallot, it's milder)
Fontina, fresh mozzarella or Jarlsberg cheese (The boys like cheddar, and colby jack.)


Hard boil the eggs, covering with cold water when they’re done and let them sit.
Make the pesto by placing all ingredients in a food processor and puree – set aside.
Add the green beans to 2 quarts of boiling water in a saucepan and cook until tender (3-5 min.)Remove the green beans with a slotted spoon and ‘ease’ the potatoes into the water, cook until they are easily pierced with a knife
Peel and halve the eggs. Drain the potatoes and arrange them on a platter surrounded by green beans, tomatoes, onions, cheese, and hard-boiled eggs. Mound the pesto in the center.