For the pesto:
3 cups basil, leaves only
1/2 cup whole blanched almonds
1/2 cup Parmesan cheese, finely grated
2 garlic cloves, crushed
1/2 teaspoon kosher salt
1/2 cups extra-virgin olive oil For the salad:
13/4 pounds new potatoes
2 zucchinis, halved and sliced
11/4 cups black olives, pitted
1 small handful basil, leaves only Kosher salt Freshly ground black pepper
