PESTO POTATO AND GREEN BEAN SALAD
Provided by Ellie Krieger
Categories side-dish
Time 35m
Yield 6 (1 cup) servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool.
- Transfer the vegetables to a large serving bowl. Add the pesto and stir to coat evenly. Season with salt and pepper and serve.
- Make a big batch of this pesto in the summer when the basil is fresh and plentiful. 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. It is also excellent as a sandwich spread.
- Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes.
- In a food processor, process the pine nuts and garlic together until minced. Add the basil, Parmesan, lemon juice, and salt and pepper and process until finely minced. With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended.
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Sylvia arenah
[email protected]I'm not sure I would make this salad again.
Starlynn Smith
[email protected]This salad was just okay.
Muhammad Mubarik
[email protected]The green beans in this salad were overcooked.
Hi Hlo
[email protected]The potatoes in this salad were undercooked.
Visitor Chikanda
[email protected]I would not recommend this recipe.
Vellena Burke
[email protected]This salad was a lot of work to make, and it wasn't worth it in the end.
lashantrell wilson
[email protected]I found the pesto dressing to be a bit overpowering.
JAWAD AHMAD
[email protected]This salad was a bit too oily for my taste.
Michael cosme
[email protected]I'm definitely going to make this salad again.
Ayia Carr
[email protected]This salad is perfect for a summer picnic or barbecue.
Bir bahadur limbu
[email protected]I added some grilled chicken to this salad for a more hearty meal.
Santosh Balchhaudi
[email protected]This salad is a great way to use up leftover potatoes and green beans.
Alexa Aramburo
[email protected]I love that this salad is so versatile. I've made it with different types of potatoes and beans, and it always turns out great.
Gaege
[email protected]This is a great recipe for a quick and easy weeknight meal. I always have the ingredients on hand.
Ashtyn Mallo
[email protected]I'm not usually a fan of green beans, but this salad changed my mind. The pesto dressing really brought out their flavor.
Soroshoti Talukdar
[email protected]This salad was a hit at my last potluck! Everyone loved the unique combination of flavors.