Pesto Potato Salad With Green Beans

45m
Prep Time
0m
Cook Time
45m
Ready In


"I really have to insist that you make your own basil pesto really the jarred ones sold in the stores just don't cut it. Here is a recipe that if you make your own pesto as instructed in this recipe you will probably make this often, this should be served right after you make it, this is dairy free before you add the shaved Parmesan on top which means it will travel well"

Original is 6 servings

Nutritional

  • Serving Size: 1 (417.5 g)
  • Calories 391.8
  • Total Fat - 17.2 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 0 mg
  • Sodium - 54.2 mg
  • Total Carbohydrate - 54.6 g
  • Dietary Fiber - 9.8 g
  • Sugars - 6.5 g
  • Protein - 8.1 g
  • Calcium - 62 mg
  • Iron - 3.1 mg
  • Vitamin C - 37.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook four minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.

Step 2

Meanwhile, discard the stems from the basil and wash and dry the leaves. Puree them in a food processor with garlic, drizzling in enough olive oil that it gets saucy. Season the pesto with salt and pepper (You could swap this step with one cup of prepared pesto, but seriously it just won't be as good!)

Step 3

Toss the beans and potatoes with pesto. Stir in vinegar, green onions, pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some wide flecks of fresh block parmesan over the salad with a vegetable peeler. Best served immediately.

Tips


No special items needed.

2 Reviews

Maito

Ended up having to use less vinegar, but still everything was fantastic in this together.

5.0

review by:
(29 May 2015)

KatBritton

I tagged this recipe for the Billboard game a while ago but just got around to make it, everyone who ate it loved it, thanks you very much!

5.0

review by:
(9 Jun 2013)

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