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!