Fresh basil pesto with almonds is the perfect pair to creamy potatoes and crunchy green beans in this quick and easy Pesto Potato Salad.
Well hey there! I’m Abra and I’m so happy to jump in for Melissa today to share with you one of my all time favorite summer recipes, pesto potato salad with green beans – YUM!
A little bit about me… I am a small town girl that moved to New York City about 20 years ago and somehow fell in love with this crazy place. I now call it home and live here with my partner in crime J, and our little rescue pup Penelope Pancake. I blog over at Abra’s Kitchen where I share real food recipes, mostly plants and lots of wellness wisdom from my kitchen. I am a functional nutritionist and although I totally geek out on healthy food, I am a very down to earth “there-is-room-for-all-kinds-of-food-in-a-healthy-diet” kind of girl. I eat hamburgers and potato salad in the summer, and sometimes wash it down with a green juice, balance 😉
Blah blah, let’s get to the food!
I am a huge fan of seasonal eating, when you are eating in season food is fresher, tastes better, and will have more abundant nutrients (no Brussels sprouts in the summertime for this girl!). Whatever fresh fruits and veggies I can find at my local Farmer’s market will end up on my plate.
One of my favorite summertime foods is the humble potato, it is grown abundantly in the summer months here in the northeast and is so versatile and tasty. As a nutrition professional, I have some good news, you can eat potatoes! In fact, they are loaded with nutrients. Just don’t eat white potatoes fried or “chipped” or loaded with processed ingredients (at least not all the time).
Health Benefits of the Humble Potato:
- High in potassium and fiber.
- High in B6 which is an excellent source of energy and a crucial nutrient for brain health.
- High in manganese and vitamin C.
See, there’s lots of good stuff that comes from a potato. The skin of the potato is where the majority of the dietary fiber is found, so try not to peel your potatoes, eat the peel, it’s quite yummy.
White potatoes are high glycemic (simply meaning they can spike your blood sugar) so you don’t want to eat too many of them and you should make sure you eat them with a lot of fiber (ahem, back to that skin) to help stabilize blood sugar levels.
What I love so very much about this particular recipe, starring the potato, is the addition of other veggies, lots of fresh basil, and a crazy amount of flavor. Pesto potato salad with green beans is at almost every one of my summer BBQ’s.
Can we talk about pesto for a minute? Pesto is one of the easiest recipes to make and so very worth it! Yes, I know you can purchase it pre-made, but I promise once you taste homemade and see how easy it is to make you will never buy pre-made again. I made this pesto with almonds instead of pine nuts to cut down on the cost a bit, and I find that almonds go really well with green beans and basil.
Speaking of basil…
How could you ever pass up this gorgeous bunch of basil from the market?
To make this pesto potato salad simply boil the potatoes and green beans, toss together with fresh scallions and that yummy almond pesto. and PRESTO! You are ready to entertain (or eat it all by yourself, whatever suits your fancy).
Since this potato salad isn’t loaded with mayonnaise it can sit out on a summer day without worry.
Bonus tip! This salad is AMAZING the next day, but not cold. I love when I have pesto potato salad leftovers because I usually heat it slightly (just in a small skillet over medium heat) and serve it as the perfect side dish to a grilled piece of fish or chicken. We call this kind of dish a double duty winner 😎
So there you have it a simple recipe that is loaded with flavor and sure to please any crowd. I sure do hope you make it for your next big summer party!
A huge thank you to Melissa for letting me share this recipe with you, I hope you pop on over to my Kitchen to say hey 🙂
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2 lbs. red skinned potatoes
1 lb. green beans, trimmed and cut in half
4 scallions, thinly sliced
1/4 cup raw almonds
1 garlic clove
2 cups packed fresh basil leaves
1/2 cup good olive oil
1/4 cup plus 2 tbsp grated pecorino romano cheese
1/4 tsp black pepper
1/4 tsp sea salt
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.
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