Aug 312010
 
Two posts ago, I wrote about some amazingggg homemade pesto I made when I visited my home sweet home in Chicago.  I’ve been brainstorming a lot of things I could concoct using this delcious sauce.   Grilled chicken with pesto is a winner, a tomato mozzarella sandwich with pesto cannot fail, or there’s this simple potato salad that uses pesto instead of a mayonaisse based sauce.
This summer side is super simple.  Cube and boil some potatoes (don’t over cook like I did), and blanch some green beans.  In case you don’t know what blanch means, see here.
Then you make your homemade pesto.  Everyone has their own recipe, but I recommend the one I used a few weeks ago at home. 
Mix the cooked potatoes and green beans with some fresh halved cherry tomatoes and top with your pesto sauce.  The pesto I used here in the picture is NOT the same as the one i made at home.  This one was too thick.  The one I made at home was a much better consistency for dressing this potato salad.  If you find yours is too thick, thin out with some olive oil.
I also topped with some toasted pine nuts for flavor and texture.  This is the prefect side dish for a summer bbq.  And if you have leftover pesto, freeze it in ice cube trays so you can use it all winter!
Pesto Potato Salad:
  • Yukon gold potatoes, cubed and boiled
  • Green beans cut into 1 inch pieces and blanched
  • fresh cherry or heirloom tomatoes
  • homemade pesto (click here for my recipe) or store bought if you MUST.
Allow veggies to cool completely.  Mix it all together and you’re done! 

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