Recipe

Pesto Green-bean Potato Salad Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago Great side dish, good for lunch and Prep:20m Cook:45m Servings:6	Mountainmam
	pesto green bean potato salad

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Ingredients

1/2 cup packed fresh basil leaves

1/3 cup pecans, toasted

1 small garlic clove, chopped

2 tablespoons fresh lemon juice

2 tablespoons olive oil

Coarse salt and ground pepper

1 1/2 pounds small red new potatoes, scrubbed

1 1/2 pounds green beans, trimmed and halved crosswise

Directions

Make pesto: Bring 2 cups water to a simmer in a small saucepan. Add basil, and submerge with a spoon; immediately drain in a colander. In a blender, combine basil, pecans, garlic, lemon juice, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 cup water; blend until smooth. Set aside.

Make salad: In a large saucepan, cover potatoes with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a paring knife, about 15 minutes. Remove with a slotted spoon (reserve pan of water). When cool enough to handle, cut potatoes into quarters; place in a large bowl.

While potatoes are cooling, return reserved water to a boil. Add green beans; cook until crisp-tender, 4 to 6 minutes. Drain well; transfer to bowl with potatoes.Add pesto, and toss to coat. Season with salt and pepper; serve immediately.

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