Green Bean, Potato, Tomato and Pesto Salad
I was blown away when I tasted this dish at a Melissa's Produce book signing event for Amy Riolo's "The Ultimate Mediterranean Diet Cookbook". Fresh ingredients, Italian ancestry via Liguria. This fresh pesto could wake up almost any vegetable, but this was an ultimate vegetarian dish - creamy, rich, melt in the mouth, healthy and delicious.
Servings: 4
Calories: 386kcal
Ingredients
- 1 1/2 pounds Baby Yellow Potatoes I used Melissa’s peewee Dutch Yellow Potatoes
- 1 pound green beans preferably haricot vert, stems removed
- 1 cup cherry tomatoes halved
- 1 clove garlic
- 3 cups fresh basil leaves lightly packed
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 1/4 cup parmesan cheese grated
- 1 pinch salt and freshly ground black pepper to taste
Instructions
- Add potatoes to a pot of water. Bring to a boil and then add the green beans. Turn heat down to a simmer and cook for another 4-5 minutes or until the potatoes can be pierced with a fork and the green beans are tender. To prevent green beans from discoloring, do not cover. Drain vegetables and rinse with cold water to stop the cooking. Place into a salad bowl.
- While the vegetables are cooking, make the pesto. Place garlic in the bowl of a food processor and process until minced. Add basil, pine nuts and olive oil Process until all items are minced, but still have some texture. Add grated parmesan cheese. Pulse to combine.
- To serve, add halved cherry tomatoes to the potatoes and green beans and enough pesto to coat the vegetables evenly. Season with salt and pepper.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
Calories: 386kcal