Clean and cook the potatoes in simmering water until tender. Cooking time depends on the size of the potatoes. Drain and rinse under cold water to speed up the cooling process. This passage should take about 1 hour and can be done in advance. Store the cooked potatoes in an airtight container in the fridge.
Cook the green beans, ends trimmed, in boiling salted water for 5 minutes. Drain and let cool.
In the meantime, cut the potatoes into bite-size pieces and add them to a bowl. Squeeze the half lime and drizzle the juice over the potatoes. Add the cooled green beans to the same bowl.
Combine the olive oil, salt and basil leaves in a jug. Blend until smooth. You can reserve a couple of leaves to use as decoration.
Pour the dressing over the potatoes and green beans and gently toss. Top with pine nuts, Pecorino flakes and basil leaves (optional).
Notes
This salad keeps up to 5 days in the fridge in an airtight container.The nutrition information provided is only an estimate.