The Italian word pesto translates roughly as “pounded” and typically refers to any food mashed in a mortar. But the best-known pesto is a sauce made with fresh basil leaves, garlic, olive oil, pine nuts, and grated cheese. It’s traditionally the sauce for a pasta dish that also includes green beans and potatoes, but here the pasta has been left out and the pesto is instead served over a salad of warm cubed potatoes and green beans. In another departure from tradition, dry-roasted almonds are used in place of the pine nuts. Make this recipe in the summer when the markets are well stocked with beautiful fresh basil.–Marie Simmons
LC Not Quite A Classic Note
Perhaps the most classic, or at least the most familiar, application of pesto is tossed with pasta, although we can think of dozens of others. And we bet you can, too. C’mon and care to share your faves with us?
Green Bean, Tomato, and Potato Salad Recipe
- Quick Glance
- 25 M
- 45 M
- Serves 4 to 6
- 1 garlic clove
- 1/2 teaspoon plus 1 tablespoon coarse salt
- 4 tablespoons coarsely chopped, unsalted, dry-roasted almonds
- 1 cup lightly packed fresh basil leaves, stemmed
- 1/4 cup grated Parmigiano-Reggiano
- 1/4 cup grated Pecorino Romano
- 1/4 cup extra-virgin olive oil
- 1 pound Yukon Gold or other boiling potatoes, peeled and cut into 3/4-inch cubes
- 12 ounces thin green beans, trimmed and cut into 1-inch lengths
- 1 large ripe tomato, cut into thin wedges, for garnish
- 1. Place the garlic, 1/2 teaspoon salt, and 2 tablespoons almonds in a large mortar. Pound with the pestle to a smooth paste. Gradually add the basil leaves while pounding, adding more only after each batch has been reduced to a paste. This will take only 2 to 3 minutes.
- 2. When all of the basil leaves are pounded to a smooth paste, gradually add both cheeses, stirring with the pestle to blend them with the basil paste. Then drizzle in the olive oil with one hand while stirring and pounding with the pestle in the other hand until the mixture is smooth. Set aside.
- 3. Fill a 6-quart Dutch oven or other large, wide pan 2/3 full of water and bring to a boil. Add the remaining 1 tablespoon salt and the potatoes. Boil, uncovered, for 10 minutes. Add the green beans and boil for 6 to 8 minutes, until both the beans and potatoes are tender. Drain in a colander.
- 4. Place the beans and potatoes in a large serving bowl, spoon the pesto on top, and fold together gently with a rubber spatula until blended. Sprinkle with the remaining 2 tablespoons of almonds. Garnish the bowl with the tomato wedges. Serve warm or at room temperature.
Hungry for more? Chow down on these:
- Roasted Fingerling and Tomato Salad with Green Beans and Arugula from Martha Stewart
- Bean Salad with Lemon-Anchovy Dressing from A Thought For Food
- Tomato and Green Bean Salad from Leite's Culinaria
- Haricots Verts with Frisée and Bacon from Leite's Culinaria
Green Bean, Tomato, and Potato Salad Recipe © 2008 Sur La Table. Photo © 2008 Ben Fink. All rights reserved.
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