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Green Bean and Potato Salad with Pesto

Green Bean and Potato Salad with Pesto

Rinse the beans under cold water, and then trim the stem end by snapping it off with your fingers or cutting with a paring knife. You can trim the other end if you like, but it's not necessary.

Everyday Food, June http://www.marthastewart.com/326837/green-bean-and-potato-salad-with-pesto
3.4
Rated
68100(10)10
  • Prep Time 20 minutes
  • Total Time 45 minutes
  • Yield Serves 6

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

  1. 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.
  2. 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.
  3. 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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