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Green Bean & Potato Salad with Walnut Pesto
4.3
Rated 4.3 out of 5
4.3 out of 5 stars (based on 12 reviews)
25 min prep
45 min total
4 servings
10 ingredients
If you love a good combination of flavors and textures, this is the salad for you. Pesto is a delicious way to add flavor and nutrition to all of your dishes. Basil is a delicious... herb and filled with nutrients such as folate. Keep the skins on the potatoes for added fiber and phytonutrients. The walnuts in the pesto are an excellent source of omega-3 fatty acids and also contain a variety of phytonutrients to help lower the risk of chronic inflammation. In addition, they are bursting with essential minerals and vitamins like folate, thiamine, and B6 and are a good source of plant-based protein and fiber.
Combine all the pesto ingredients in a food processor or blender and pulse until smooth. Taste for seasoning.
In a medium pot, cover the potatoes with cold water. Salt the water, then bring up to a boil. Simmer for 15 to 20 minutes, or until tender when pricked with a fork.
In a separate pot, bring salted water to a boil. Add the green beans, and cook for 3 minutes. Pour the beans into a colander and run them under ice cold water. Drain and cut into 1-inch pieces.
Drain the potatoes and run under ice cold water to stop them from cooking. Once cooled, slice them into quarters.
In a large bowl toss the quartered potatoes and green beans with the walnut pesto.
Chef Tips
You can substitute other greens in place of basil such as cilantro, arugula, and/or parsley.
Pine nuts are traditionally used in pesto, so feel free to use pine nuts or another nut you have stocked in place of the walnuts.
Pesto can be made ahead of time. It will stay fresh for 3-4 days in an airtight container in the refrigerator, especially if packed tightly and topped with a little olive oil to seal it off. Pesto, in general, stores well in the freezer. It will keep for months to add to soups or pasta dishes.
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