Green Bean And Pesto Salad Food

PESTO POTATO AND GREEN BEAN SALAD

Steps:

• Place the potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool.
• Transfer the vegetables to a large serving bowl. Add the pesto and stir to coat evenly. Season with salt and pepper and serve.
• Make a big batch of this pesto in the summer when the basil is fresh and plentiful. You can freeze it in ice cube trays, bag up the cubes, and have it year-round to use as a pasta sauce or to enhance the flavor of one. It is also excellent as a sandwich spread.
• Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes.
• In a food processor, process the pine nuts and garlic together until minced. Add the basil, Parmesan, lemon juice, and salt and pepper and process until finely minced. With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended.

GREEN BEAN AND POTATO SALAD WITH PESTO

Steps:

• 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.

GREEN BEANS AND RADISH SALAD WITH TARRAGON PESTO

Steps:

• In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Toss together beans and radishes. , Place pecans, tarragon, cheese, garlic, salt and pepper flakes in a small food processor; pulse until chopped. Add vinegar; process until blended. Continue processing while gradually adding oil in a steady stream. Toss with bean mixture.

POTATO SALAD WITH GREEN BEANS AND PESTO

Steps:

• Make the pesto--with the machine running, drop the garlic through the feed tube of a food processor.
• Add the nuts and cheese, and process until the nuts are finely chopped.
• Add the basil.
• With the machine running, gradually add the oil, scraping down the sides of the work bowl as needed, to make a thick paste; season with salt and pepper to taste.
• Transfer the pesto to a shallow container and smooth the pesto; pour a thin film of olive oil over the pesto to discourage discoloration.
• Cover the container and refrigerate until ready to use (the pesto can be stored for up to 3 weeks, covered and refrigerated; bring to room temperature before using).
• Salad--bring a large pot of lightly salted water to a boil over high heat.
• Add the green beans and cook until tender, about 4 minutes.
• Using a skimmer or wire strainer, remove the green beans from the water and transfer to a bowl of cold water; drain and pat dry with paper towels.
• Add the potatoes to the water and return to a boil.
• Decrease the heat to medium and simmer the potatoes until they are tender when pierced with a sharp knife, about 25 minutes.
• Drain the potatoes in a colander and rinse under cold water until easy to handle.
• Slice the warm potatoes into 1/2-inch thick rounds and transfer to a medium bowl.
• Whisk 3 tablespoons pesto, the vinegar, and oil together.
• Pour over the potatoes, add the green beans, and mix.
• Season with salt and pepper to taste.
• Cover with plastic wrap pressed directly on the surface of the salad and cool.
• Sprinkle with the basil and serve at room temperature.

PESTO POTATO SALAD WITH GREEN BEANS

Steps:

• Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.

PESTO GREEN BEANS

Steps:

• Arrange green beans in a steamer basket over boiling water. Cover and steam 6 minutes or until crisp-tender.
• Melt butter in a large skillet over medium-low heat.
• Stir in garlic, pesto and salt. Saute 2 minutes or until thoroughly heated.
• Toss butter mixture with beans in a bowl.
• Serve immediately.

PESTO POTATO SALAD WITH GREEN BEANS

Steps:

• Cook potatoes in large pot of boiling salted water until just tender; about 10 minutes.
• Add beans; cook 4 minutes longer.
• Drain well.
• Transfer vegetables to a large bowl and cool 10 minutes.
• Mix in pesto and green onions, tossing to coat.
• Cool completely.
• (Can be made 2 hours head. Cover; let stand at room temperature.).
• Just before serving, mix in vinegar and season to taste with salt and freshly ground pepper.