Green Bean & Potato Salad with Walnut Pesto | Cook for Your Life

Green Bean & Potato Salad with Walnut Pesto

Rated 4.3 out of 5
4.3 out of 5 stars (based on 12 reviews)

Clock Icon for Prep Time 25 min prep
Clock Icon for Prep Time 45 min total
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 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...


  • 1 pound new potatoes or combination of small Yukon Gold and red skinned potatoes
  • Salt, to taste
  • 1 pound green beans, ends snapped
  • ½ recipe Walnut Pesto

For the Walnut Pesto: 

  • 1 cup toasted walnuts
  • 2 cups loosely packed basil leaves
  • 1 clove garlic
  • ¼ cup olive oil
  • ¾ cup Parmesan cheese, grated
  • Pinch of salt and pepper, or to taste 
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Nutrition Facts


124 cals


5 g

Saturated Fat

1 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


18 g


4 g


5 g


4 g


421 mg


  1. Combine all the pesto ingredients in a food processor or blender and pulse until smooth. Taste for seasoning.
  2. 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.
  3. 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.
  4. Drain the potatoes and run under ice cold water to stop them from cooking. Once cooled, slice them into quarters.
  5. 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.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society