PESTO POTATO SALAD WITH GREEN BEANS
Fresh basil pesto with almonds is the perfect pair to creamy potatoes and crunchy green beans in this quick and easy Pesto Potato Salad.
Provided by Abra
Categories side
Time 25m
Yield 10
Number Of Ingredients 10
Steps:
- In a large pot boil potatoes (whole) until easily pierced with a fork, about 20-25 minutes depending on the size of your potatoes, mine were small to medium.
- In the last few minutes of cooking the potatoes add the green beans to the potato pot and cook for 4 minutes.
- Drain potatoes and green beans in a large colander and set aside to cool.
- In the meantime prepare the pesto: Combine almonds, garlic, and basil in a food processor and process until very finely chopped.
- With machine running slowly drizzle in olive oil and process until well combined.
- Add remaining ingredients (cheese, salt, and pepper) and gently process until just combined. If you find your pesto is too thick you can add a bit more olive oil or even a few splashes of veggie stock works well.
- Dice potatoes into bite size pieces (I keep the skin on) and add to a large bowl with sliced scallions, green beans, and pesto. Stir well to combine.
- Top with additional basil and slivered almonds (optional) serve immediately.
Nutrition Facts : Calories 211 calories, Sugar 2.8 g, Sodium 157.4 mg, Fat 14.2 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 18.5 g, Fiber 3.8 g, Protein 4.9 g, Cholesterol 5.9 mg
GREEN BEAN AND POTATO SALAD WITH PESTO
Pair this hearty side dish with a piece of simply grilled chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 201 g, Fat 9 g, Fiber 6 g, Protein 5 g
PESTO POTATO AND GREEN BEAN SALAD
Provided by Ellie Krieger
Categories side-dish
Time 35m
Yield 6 (1 cup) servings
Number Of Ingredients 11
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.
ROSETTA'S GREEN BEAN AND POTATO SALAD
Provided by Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a large pot; add water to cover by 2 inches. Cover the pot and bring to boil over medium-high heat. Cook until the potatoes are cooked through, about 30 minutes. Drain and let cool slightly.
- Meanwhile, bring another large saucepan of water to a boil; salt generously. Blanch the green beans until crisp-tender, 2 to 3 minutes. Drain and then shock in an ice water bath to stop cooking.
- When cool enough to handle, cut the potatoes into 1 1/2-inch chunks and place in a large serving bowl. Add the green beans, red onions and tomatoes and toss together. In a small bowl, whisk together the vinegar, olive oil and dried basil. Pour about three-quarters of the dressing over the salad and toss to combine. (The potatoes should break up a bit and coat the salad.) Add salt and pepper to taste. Serve at room temperature, garnished with torn basil.
GREEN BEAN AND POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium-sized pot of water to a boil. Salt the water and blanch the beans for 3 to 4 minutes, or until crisp-tender. Remove with a slotted spoon or spider, rinse, drain, and reserve. Add the potatoes to the water and bring back to a boil. Cook the potatoes until tender, about 12 minutes.
- When the potatoes are nearly done, add a drizzle of extra-virgin olive oil to a small skillet and heat over medium-high heat. Add the bacon and crisp for 2 to 3 minutes, and then add the shallots and chile. Cook for 2 more minutes, and then stir in the vinegar, sugar, and stock.
- Drain the potatoes and return them to the hot pot.
- Pour the bacon mixture over the potatoes and add the green beans, parsley, salt, pepper, 3 tablespoons extra-virgin olive oil, and stir to combine. Serve warm or cold.
PESTO POTATO SALAD WITH GREEN BEANS
Categories Salad Bean Herb Onion Potato Side Vegetarian Quick & Easy Graduation Summer Vegan Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 5
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.
PASTA, GREEN BEANS AND POTATOES WITH PESTO
The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.
Provided by Nancy Harmon Jenkins
Categories dinner, weeknight, pastas, main course, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
- Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
- Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams
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