Potato Salad with Green Beans and Pesto

Photo by Susan M.
Adapted from foodnetwork.com

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from foodnetwork.com

Ingredients

  • 2 1/2

    pounds baby red new potatoes, scrubbed and cut in half

  • Kosher salt

  • 4

    ounces fresh basil leaves (4 cups loosely packed basil)

  • 1/2

    cup extra-virgin olive oil

  • 1/2

    cup chopped pine nuts

  • 1/4

    cup finely grated Parmesan

  • 1

    large clove garlic, peeled

  • Freshly ground black pepper

  • 1 1/2

    pounds green beans, ends trimmed, cut into half

Directions

Place the potatoes into a large saucepan, cover with cold water and add a big pinch of salt. Bring to a boil, reduce to a simmer and cook until tender, about 15 minutes. Use a slotted spoon or a spider to remove the potatoes to a bowl. Add the green beans to the boiling water and cook for 3 minutes longer. Add the basil, olive oil, pine nuts, Parmesan, garlic and some salt and pepper to a bowl of a food processor and pulse until smooth. Add the pesto to the still-warm potatoes and toss all together. Drain the green beans into a colander in the sink and rinse to stop the cooking. Add to the bowl. Serve warm or chilled. Can be made 1 day ahead.

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