pesto potato salad with green beans

INGREDIENTS

• 4 pounds small Yukon gold or red-skinned potatoes, quartered
• 1 pound green beans, cut into one-inch segments
• 1 to 2 small garlic cloves, peeled
• 2 bunches of basil (about one ounce each)
• 1/4 to 1/2 cup olive oil
• 6 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic
• 1/4 cup chopped green onions (scallions)
• 1/2 cup pine nuts, toasted
• Parmesan cheese to taste
• Salt and freshly ground black pepper