Pesto Potato And Green Bean Salad

Serves: 6

Mckayla Luettgen

1 January 1970

Based on User reviews:

57

Spice

53

Sweetness

49

Sourness

39

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

680 g

Red Potatoes (new, washed and cut into 1-inch chunks)

450 g

Green Bean (trimmed and cut into 1-inch pieces)

1 cup

Basil Pesto (recipe follows)

1

Salt

1

Ground Black Pepper (freshly)

1 cup

Pine Nut

1 clove

Garlic (peeled)

3 cups

Basil Leaves (lightly packed fresh)

1 cup

Freshly Grated Parmesan

1 tbsp

Lemon Juice (fresh)

1 cup

Olive Oil

Directions:

1

Watch how to make this recipe

2

Place the potatoes in a large steamer basket fitted over a pot of boiling water

3

Cover and steam for 5 minutes

4

Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes

5

Drain and immediately plunge into an ice bath to cool

6

Transfer the vegetables to a large serving bowl

7

Add the pesto and stir to coat evenly

8

Season with salt and pepper and serve

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