Potato and Green Bean Salad with Fresh Pesto

Fresh basil pesto adds exhilarating flavor to so many summer dishes including this combination of roasted potatoes, fresh green beans and red onion.


  • 1 1/2 lb (750 g) fingerling potatoes, quartered lengthwise
  • 1 tbsp (15 mL) olive oil
  • 3/4 tsp (4 mL) salt
  • 1/2 lb (250 g) fresh green beans
  • 1/2 small red onion
    Basil Pesto
  • 1/2 cup (125 mL) lightly packed fresh basil leaves
  • 1/4 cup (50 mL) toasted pine nuts
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) white balsamic vinegar
  • 1 garlic clove, pressed
  • 1/8 tsp (0.5 mL) coarsely ground black pepper


  1. Preheat oven to 450°F (230°C). For salad, toss potatoes, oil and salt in Stainless (4-qt./4 L) Mixing Bowl. Arrange potatoes in a single layer on Large Bar Pan. Bake 20-25 minutes or until tender, stirring halfway through baking; remove from oven.

  2. Meanwhile, cut green beans in half; blanch and set aside (see Cook's Tip). Slice onion into thin wedges using Chef's Knife. For basil pesto, place basil and pine nuts on Cutting Board; finely chop together using Food Chopper. Place basil mixture in Small Batter Bowl; add oil, vinegar, garlic and black pepper and whisk until well blended.

  3. Combine potatoes, green beans and onion in same Stainless (4-qt./4 L) Mixing Bowl. Pour basil mixture over vegetables, tossing to coat. Serve at room temperature.


  • 6  servings of 1 cup/250 mL

Nutrients per serving:

Calories 130, Total Fat 11 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 9 g, Protein 2 g, Sodium 290 mg, Fiber 2 g


U.S. Diabetic exchanges per serving:

 1/2 starch, 2 fat (1/2 carb)

Cook's Tips:

To blanch means to boil in water for a short time. It is done for a variety of purposes: as a preliminary cooking process; as a way of setting color; or as a way of easily removing peels from vegetables or fruits.

To blanch green beans, bring salted water to a boil in (2-qt./1.8 L) Saucepan. Add green beans, cook 3-4 minutes or until crisp-tender. Drain using Strainer and immediately plunge into a bowl of ice water to stop the cooking process. Let stand 5 minutes and drain. Pat dry with paper towels.

Petite golden or red potatoes, halved, can be substituted for the fingerling potatoes, if desired.

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