Pesto Potato Salad with Green Beans Recipe

If you’re looking for a refreshing twist on classic potato salad, the Pesto Potato Salad with Green Beans Recipe is a delightful revelation. This vibrant dish combines tender new potatoes and crisp green beans tossed in a fragrant, homemade basil pesto, bringing a burst of fresh, herbal flavor and satisfying textures to your table. Light yet hearty, it’s perfect for summer picnics, a bright side for your barbecue, or a colorful addition to any meal that needs a little extra zing. Once you try this recipe, it’s sure to become one of your all-time favorites!

Ingredients You’ll Need

All the ingredients in this Pesto Potato Salad with Green Beans Recipe are simple, fresh, and essential to create those perfectly balanced flavors and textures. Each one plays a vital role, from the earthiness of the potatoes to the vibrant crunch of the beans and the aromatic punch of basil pesto.

• 600 g new potatoes, boiled with skin on: Keeping the skin adds texture and earthy flavor while keeping the potatoes tender.
• 150 g green beans, trimmed: Adds a crisp, bright bite that contrasts beautifully with soft potatoes.
• 100 ml olive oil: A rich base that carries the pesto’s flavors and adds a silky finish.
• 8 basil sprigs: Fresh basil is the star here, lending that unmistakable herbaceous aroma and taste.
• 1/2 tsp salt: Enhances and balances all the flavors perfectly.
• 1/2 lime, juiced: Brightens the dish with a zesty, fresh acidity.
• 20 g pine nuts: Toasted pine nuts add crunch and a buttery nuttiness to the pesto.
• 2 tbsp Pecorino flakes: Adds a savory, slightly tangy depth of flavor, elevating the overall profile.

How to Make Pesto Potato Salad with Green Beans Recipe

Step 1: Prepare the Potatoes and Green Beans

Start by boiling the new potatoes in salted water until just tender, about 15-20 minutes depending on their size. Keep the skins on to retain texture and nutrients. Just before the potatoes finish cooking, add the trimmed green beans to the boiling water and blanch them for 3-4 minutes until bright green and tender-crisp. Drain everything and set aside to cool slightly.

Step 2: Make the Basil Pesto

In a blender or food processor, combine the fresh basil sprigs, pine nuts, lime juice, salt, and olive oil. Process until the mixture becomes a smooth, fragrant pesto. The lime juice adds a lively twist to the traditional pesto, complementing the potatoes and green beans beautifully.

Step 3: Toss Everything Together

Cut the boiled potatoes into bite-sized pieces while they’re still warm—it helps them soak up the pesto better. In a large bowl, gently fold the potatoes and green beans with the basil pesto, ensuring everything is evenly coated. Finish by sprinkling the Pecorino flakes over the top for that perfect savory pop.

How to Serve Pesto Potato Salad with Green Beans Recipe

Garnishes

A few toasted pine nuts scattered on top not only add crunch but are also visually appealing. Fresh basil leaves can be torn and sprinkled for a burst of color and extra herb flavor. A light drizzle of good-quality olive oil enhances shine and richness right before serving.

Side Dishes

This salad pairs wonderfully with grilled meats like chicken or steak, but it also shines alongside fresh fish or roasted vegetables. It’s a versatile dish that can stand proudly at the center of a plant-based meal too, thanks to its hearty textures and bright flavors.

Creative Ways to Present

Serve this salad in a rustic wooden bowl for that casual, inviting vibe or in a sleek white dish to let the vibrant greens and golden potatoes really pop. You might also layer it in clear glasses for an elegant, individual presentation at parties. Adding edible flowers can elevate the visual appeal for an extra special occasion.

Make Ahead and Storage

Storing Leftovers

Leftover Pesto Potato Salad with Green Beans Recipe keeps well in an airtight container in the refrigerator for up to three days. The flavors actually meld and intensify, making it an excellent make-ahead dish for busy days.

Freezing

Because of the fresh basil and lime juice, freezing this salad is not recommended; the texture of the potatoes and green beans may suffer, and the fresh pesto flavors can become muted after thawing.

Reheating

This salad is best enjoyed cold or at room temperature. If you prefer it slightly warm, gently reheat the portion you want but avoid microwave heating, which can make the potatoes mushy and the pesto flavor less vibrant.

FAQs

Can I use regular potatoes instead of new potatoes?

Yes, you can substitute regular potatoes, but new potatoes are preferred for their waxy texture and tender skin, which hold up better in salads without becoming mushy.

Is it possible to make this salad vegan?

Absolutely! Simply omit the Pecorino flakes or replace them with a vegan parmesan alternative. The salad will still be full of robust flavor thanks to the homemade pesto.

How do I toast pine nuts perfectly?

Toast pine nuts in a dry skillet over medium heat, stirring frequently until they turn golden and fragrant—this usually takes just 3-5 minutes. Watch closely to prevent burning.

Can I prepare the pesto in advance?

Yes, you can prepare the basil pesto up to one day ahead. Store it in an airtight container in the fridge with a thin layer of olive oil on top to prevent browning.

What is the best way to trim green beans?

Simply snap or cut off the stem ends of the green beans. Trimming ensures they’re tender and pleasant to eat, and helps keep the salad’s texture consistent.

Final Thoughts

Trust me when I say this Pesto Potato Salad with Green Beans Recipe is a total crowd-pleaser full of fresh, bright flavors that come together effortlessly. It’s that perfect blend of comforting and exciting, easy enough for weeknights but pretty enough for entertaining. Give it a try the next time you want to wow your friends or just treat yourself to something special and delicious.

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