Green Bean and Potato Salad with Pesto

Green Bean-Potato Salad with Pesto

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 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.
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Recipe Testers Reviews

If you are looking for a potato salad with clout, look no further. We used baby potatoes, green beans, tomatoes and basil from our garden, and it spelled freshness. This salad is substantial enough to be eaten by itself. The bright green of the beans and red of the tomato with the green pesto was a lovely sight, and lovelier to eat. I also like that the pesto was made with almonds, rather than pine nuts, for a nice change. I actually prefer it. This combination was delicious, and I am already looking forward to making it again soon! It would be awesome with sun-dried tomato or roasted red pepper pesto as well.

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