Comments on: pesto potato salad with green beans

By: Katie K

Katie K — Mon, 03 Aug 2009 23:52:53 +0000

This was delicious! I used sunflower seeds instead of pine nuts because that’s what I had, and a frozen homemade pesto from last year’s garden (because I don’t have one this year. sad). Yum! I’m not a fan of mayo in any way shape or form, and this was a refreshing change from the more vinegar-y potato salads I usually make.

By: deb

deb — Mon, 03 Aug 2009 01:16:40 +0000

They’re tossed in with the rest of the ingredients. Now edited.

By: Rae

Rae — Mon, 03 Aug 2009 00:38:54 +0000

Where do the scallions go? (I’ve tried them both in the pesto and chopped on top, and both are delicious, I’m just wondering what you did?)

By: Alex

Alex — Sat, 01 Aug 2009 00:38:29 +0000

So I just made this, Deb, and it tastes fantastic. However, my pesto didn’t work out to look quite the same as yours and I’m not quite sure why not. I’ve made pestos before, usually with fresh parsley and parmesan as additional ingredients to the ones used in this one, and they’ve worked out to look like yours, so I’m at a loss.

Anyway, my problem is that the basil a) didn’t grind up very well and b) didn’t combine with the olive oil very well at all. Some things I’m wondering about are: your basil leaves look a lot more ‘glossy’ than mine, and a bit stiffer… I wasn’t sure what to do with the scallions (not mentioned in recipe), though I /assume/ they were not to go in the pesto… and finally, does the rate at which you drizzle the olive oil matter? I have a food processor which /must/ be sealed before it will process, so I was adding olive oil by the generous dollop, about 1/3 cup in total, distributed over three times adding it in. Maybe my food processor just sucks as well, it is old and was cheap but, like I said, it has worked before.

I also “fixed” the consistency of the pesto by just adding some dry parmesan cheese to it to soak up the olive oil, so it didn’t turn out to be a big problem, and tastes awesome despite not looking quite as pretty as yours =P.

By: Mana

Mana — Sun, 26 Jul 2009 22:19:54 +0000

Could I use Thai basil in the pesto? It smells somewhat different from ‘regular’ basil, but still delicious. I only had Thai and purple basil to choose from at the Farmers Market today. I went with the Thai…

By: Katherine

Katherine — Sat, 25 Jul 2009 23:44:19 +0000

LOVE this. My kids (4 and 2) do too. Big thanks.

By: elizabeth b.

elizabeth b. — Thu, 23 Jul 2009 00:33:40 +0000

Hi I’m making this right now and I don’t think you mentioned what to do with the green onions. i guess I’ll just toss them in with pine nuts and vinegar.

By: Pam

Pam — Sat, 04 Jul 2009 19:06:04 +0000

My husband and I love this recipe. I’m so glad I found your site….via PW. Thank you so much!

By: Kat

Kat — Wed, 24 Jun 2009 21:34:07 +0000

Oh… My… GAWD!!!!!

I stumbled across your site just a few days ago, and this recipe was one of the first to catch my eye, since I’d just harvested a lot of basil from my garden. We have guests over this week, and I thought this would go well with the spicy baked chicken thighs I was planning for this evening.

I just took a sample of it (it’s been chilling for about an hour), and… WOW!!! Oh, WOW!!! Yum, yum, yum! I can no longer say that I don’t care for potato salad, because this is AWESOME!!!!

*ahem*

Excuse me. I must now go put this under lock and key so I don’t entirely devour it before dinner…

Wow.

By: Gretchen

Gretchen — Mon, 22 Jun 2009 17:49:42 +0000

Yay! Another use for the homemade pesto I have languishing in my freezer.