Recipes & Tips:
Potato and Green Bean Salad with Basil Pesto
Makes 6 Servings
Cooking Time 50 Minutes | Prep Time 20 Minutes
1 1.5 bag of EarthFresh Mini Yellow Organic Potatoes
4 cups (1000 mL) trimmed green beans
½ cup (125 mL) chopped fresh basil
¼ cup (60 mL) Basil Pesto
1 cup (250 mL) packed fresh basil
½ cup (125 mL) olive oil
2 cloves of garlic
3 tbsp. (45 mL) pine nuts
1 tsp. (5 mL) salt
Wash, dry, and cut the potatoes into small even pieces. In a large pot place the potatoes into cold salted water and bring to a boil. Reduce heat and cook potatoes until fork tender, roughly seven to ten minutes. Remove and strain water from the potatoes. Set aside.
Wash and trim the ends of the green beans. In a large pot place the green beans into cold water and bring to a boil. Reduce heat, cover and cook for 2 minutes, until green beans are al dente. Remove and strain water from the green beans. Set aside.
Place the packed fresh basil, olive oil, garlic cloves, pine nuts and salt into a blender. Blend on high until all ingredients are incorporated. Set aside.
In a Large bowl combine the cooked potatoes and green beans. Add the Basil Pesto and gentle stir until all ingredients are incorporated. Transfer the Potato and Green Bean Salad with Basil Pesto to a serving platter and garnish with the chopped fresh Basil. Serve warm.