Potato Salad with Green Beans and Pesto

Pin It    

 

Ingredients:

2 1/2 pounds baby red new potatoes, scrubbed and cut in half
Kosher salt
4 ounces fresh basil leaves (4 cups loosely packed basil)
1/2 cup extra-virgin olive oil
1/2 cup chopped pine nuts
1/4 cup finely grated Parmesan
1 large clove garlic, peeled
Freshly ground black pepper
1 1/2 pounds green beans, ends trimmed, cut into half

Instructions:

Place the potatoes into a large saucepan, cover with cold water and add a big pinch of salt. Bring to a boil, reduce to a simmer and cook until tender, about 15 minutes. Use a slotted spoon or a spider to remove the potatoes to a bowl. Add the green beans to the boiling water and cook for 3 minutes longer.

Add the basil, olive oil, pine nuts, Parmesan, garlic and some salt and pepper to a bowl of a food processor and pulse until smooth.

Add the pesto to the still-warm potatoes and toss all together. Drain the green beans into a colander in the sink and rinse to stop the cooking. Add to the bowl. Serve warm or chilled. Can be made 1 day ahead.

Servings: 8 servings
Prep Time: 30 min
Cook Time: 20 min
Difficulty: Easy

from Home for Dinner With Jamie Deen; Episode: Play Date Party

Print this Recipe


Follow the Deen Brothers Here
Follow Bobby Deen Here
Follow Jamie Deen Here

Last week I asked 20 questions, and now I’ve got some answers for you!

Read More...

While Bobby is busy on his book tour, take a minute to meet his wife, Claudia, and listen to her newest podcast.

Read More...


Explore the Deen Bros Interactive Map for cool places, recipes, pictures, and more!

Jamie Deen’s Good Food

 

Bobby’s Everyday Eats

 

All content © 2010 Deen Bros Enterprises