Jun 102009
 

I got the recipe for this salad from Smitten Kitchen, and since making your own pesto was highly encouraged, I decided to give that a try as well. My food processor wasn’t happy about this decision, but after much coaxing, I was able to make something which resembled pesto. While my pesto making skills need improvement, this recipe was still fantastic! I skipped the pine nuts, only because I didn’t have any on hand, but they would make a nice addition next time. And ‘next time’ for this recipe will be very soon.

2 lbs. small red potatoes, quartered
1/2 lb. green beans, cut into 1″ pieces
1 c. basil leaves, cleaned
2 t minced garlic
3 T olive oil
Salt
Pepper
4-5 T apple cider vinegar
1/2 c. freshly grated Parmesan cheese

Boil potatoes for 10-15 minutes, until almost cooked. Add green beans, and cook for 5 minutes more. Drain, and allow vegetables to cool. In the meantime, combine basil, garlic, and olive oil in a food processor. Add salt and pepper to taste. Mix potatoes and green beans with pesto, vinegar, and freshly grated Parmesan cheese.

Print Friendly, PDF & Email
 Posted by at 12:00 pm

  2 Responses to “Pesto Potato Salad with Green Beans”

  1. You know I always have pine nuts on hand, you should have called me ; )

    I'm going to Trader Joe's today to get the wheat pizza dough so I can make a stromboli/calzone in the near future!

  2. i love potato salad…and wouldn't miss the pine nuts at all. Looks yummy and delicious! -Lee

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)