Green Bean, Potato and Pesto Salad

Source: Amy Fothergill, The Family Chef (

Recipe Type: | Seasons: ,


½ – ¾ cups pesto sauce (see recipe below)
1 pound green beans, cut in half and steamed until tender
1 pound red or yellow creamer potatoes, cut in ¼’s and steamed
½ pint grape or cherry tomatoes, halved
½ cup chopped walnuts, toasted
½ – 1 cup Feta cheese, crumbled
¾ cup kalamata olives, halved
2 tablespoons red wine vinegar
4 tablespoons olive oil
Freshly ground pepper
Salt to taste

*The ingredients listed should be gluten free. Always check to make sure the ingredients you are using are gluten free.

Pesto Sauce (makes about 1 ½ cups)
2 cups fresh basil leaves
½ cup pine nuts or walnuts, toasted
1 cup grated Italian cheese
1-2 garlic cloves, chopped
¼ teaspoon salt
¼ to ½ cup olive oil


For the pesto sauce

Pulse basil in food processor. Add other ingredients and puree. Add more oil until the proper consistency of a paste is formed. Serve.

Tip: If you have leftovers, pour some oil on top to keep fresh and prevent browning. Keep refrigerated.

To freeze pesto: add a little more oil and stir. Place in freezer bag and remove as needed. Combine all ingredients in bowl and serve.

For the green bean, potato salad

Combine all ingredients in bowl and serve.

Farmers Market Ingredients