Fresh Green Beans, Potatoes with Pesto is one of best summer side dishes you can make. This is a classic Italian combination (often made in the Lombardy region with pasta). The combination just works, and it’s the pesto that brings it together. It tastes like summer but delivers comfort.

This is a dish served room temperature and can be your go to for a barbecue or summer potluck.

You can use your favorite pesto of which I have several recipes here, which I will list.

If you’re in a hurry a store bought pesto works, but if you’re like me and have a ton of basil this summer due to the daily rain we have been experiencing in Tennessee, you’ll want to use it.

What Kind of Potatoes for this Recipe? How to Cook!

You want to use Waxy Potatoes, but that will hold their shape and not fall apart.

I like to use yukon golds. But other choices include red potatoes and new potatoes.

• Put the potatoes into cold salted water.
• Bring to a boil, and then turn down to simmer.
• Test with a fork, which should easily penetrate the potatoes.
• Drain immediately.
• Make sure potatoes are same size. I will try to buy similar sized potatoes and just cut in half. As they cool, the skins will slip off. Then I will cut into large bite sized pieces.

How to Boil Greens Beans?

Rinse, trim and place in boiling water for 5 to 10 minutes, depending on how “done” you want your green beans. I like them somewhere in the middle. When

TIP: I threw the green beans in with the potatoes during the last six minutes of cooking, saving a pot.

Pesto (Many Variations)

I have made many different variations over the years, mainly changing out the nuts. Pine nuts are expensive, but I think they are an optimal choice. However, blanched (no skins) almonds, pistachios and macadamia nuts work well too. Another great option in this recipe would be a mint pesto (mix mint with basil) for a fresh take.

• Bucatini, Scallops with Almond Pesto
• Mint Pistachio Pesto
• Authentic Italian Pesto with Pine Nuts
• Shrimp with Macadamia Nut Pesto

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Green Beans Potatoes with Pesto

Boiled Potatoes with a Pesto, served at room temperature makes the most delicious Italian Potato Salad.

Course Side Dish

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 pound golden yukon potatoes
• 1 cup Basil Pesto

Pesto

• 2 cups tightly packed fresh picked basil leaves
• ½ cup extra virgin olive oil
• 2-4 tablespoons starchy water from boiled potatoes
• 3 tablespoon pine nuts, blanched almonds or pistachios
• 2 cloves of garlic finely chopped before processing
• 1 teaspoon salt

Complete by Hand

• 1/2 cup freshly grated pecorino romano cheese
• 3 tablespoon butter optional

Instructions

• Scrub the potatoes clean. Remove any parts of skin that you would not want to eat. Leave skins on,
• Cut in half or if small no need to cut. Keep them even sized.
• Trim green beans.
• Put in large pot with cold water 2 inches above potatoes.
• Bring to boil. Turn down to a simmer, until the potatoes are fork tender.

  At this point add trimmed green beans.
• Drain but reserve 1/4 cup of starchy water for the pesto.
• The skins of the potatoes should slip off. Cut as needed into large bite sized .

Pesto

• Wash basil and pat with paper towels. Process garlic, pine nuts (or other choice of nuts) basil, olive oil for processor until you have a creamy consistency. At this point add in some hot starchy water, a tablespoon at a time to thin down just a bit.
• Add in the rest of the ingredients by hand, first adding in all cheese until it is really smooth. Then add butter in at the end. You can choose to skip the butter if you want to.
• Toss potatoes and green beans with pesto while they are still warm. Serve at room temperature.

The post Summer Side: Green Beans, Golden Potatoes with Pesto appeared first on Spinach Tiger.