Friday, June 5, 2009

Pesto Potato Salad with Green Beans

Pesto Potato Salad with Green Beans


4 pounds small Yukon gold or red-skinned potatoes, quartered
1 pound green beans, cut into one-inch segments
6 TB mild vinegar, such as champagne, white wine or a white balsamic
1/4 cup chopped green onions (scallions)
1/2 cup pine nuts, toasted
Parmesan cheese to taste
Salt and freshly ground black pepper

Basil Pesto*:
1 to 2 small garlic cloves, peeled
2 bunches of basil (about one ounce each)
1/4 to 1/2 cup olive oil
salt and pepper to taste
*or substitute 1 cup of strore bought basil pesto


Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook four minutes longer. Drain, cool, then transfer potatoes and beans to a large bowl.

Meanwhile, discard the stems from the basil and wash and dry the leaves. Puree them with garlic, drizzling in enough olive oil that it gets saucy. Season with salt and pepper.

Toss the beans and potatoes with pesto. Stir in vinegar and pine nuts. Season with salt and pepper. Finally, shave some wide flecks of parmesan over the salad with a vegetable peeler. Serve immediately, or make this up to two hours in advance. It can be stored at room temperature. Serves 10.
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