Pesto Potato and Green Bean Salad Recipe

Name: Pesto Potato and Green Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds new red potatoes, washed and cut into 1-inch chunks; 1 pound green beans, trimmed and cut into 1-inch pieces; 1/3 cup Basil Pesto, recipe follows; Salt and freshly ground black pepper; 1/4 cup pine nuts; 1 clove garlic, peeled; 3 cups lightly packed fresh basil leaves; 1/4 cup freshly grated Parmesan; 1 tablespoon fresh lemon juice; Salt and freshly ground black pepper; 1/4 cup olive oil

Servings: persons

1 1/2 pounds new red potatoes, washed and cut into 1-inch chunks
1 pound green beans, trimmed and cut into 1-inch pieces
1/3 cup Basil Pesto, recipe follows
Salt and freshly ground black pepper
1/4 cup pine nuts
1 clove garlic, peeled
3 cups lightly packed fresh basil leaves
1/4 cup freshly grated Parmesan
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
1/4 cup olive oil

1
Place the potatoes in a large steamer basket fitted over a pot of boiling water.
2
Cover and steam for 5 minutes.
3
Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes.
4
Drain and immediately plunge into an ice bath to cool.
5
Transfer the vegetables to a large serving bowl.
6
Add the pesto and stir to coat evenly.
7
Season with salt and pepper and serve.
8
Basil Pesto:
9
Make a big batch of this pesto in the summer when the basil is fresh and plentiful.
10
You can freeze it in ice cube trays, bag up the cubes, and have it year-round to use as a pasta sauce or to enhance the flavor of one.
11
It is also excellent as a sandwich spread.
12
Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes.
13
In a food processor, process the pine nuts and garlic together until minced.
14
Add the basil, Parmesan, lemon juice, and salt and pepper and process until finely minced.
15
With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended.
16
Yield: 3/4 cup, serving size: 3 tablespoons
17
Per Serving:
18
Calories 207; Total fat 21g (Sat fat 3g, Mono fat 12g, Poly fat 4g); Protein 4g; Carb 3g; Fiber 1.5g; Cholesterol 1mg; Sodium 62mg
19
Excellent source of: manganese, vitamin A, vitamin K
20
Good source of: calcium, copper, magnesium, vitamin C

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds new red potatoes, washed and cut into 1-inch chunks, 1 pound green beans, trimmed and cut into 1-inch pieces, 1/3 cup Basil Pesto, recipe follows, Salt and freshly ground black pepper, and more.

Yes, Pesto Potato and Green Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pesto Potato and Green Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions