Green Beans and New Potatoes with Mint Pesto Recipe | Vegetarian Times Skip to main content

Green Beans and New Potatoes with Mint Pesto

Mint, parsley and fresh ginger give this warm salad an unusual twist, while using both wax and green beans and different potato varieties adds contrasting colors that make the salad “pop” on the plate.



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2 Tbs. chopped walnuts
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1 cup packed fresh mint leaves
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½ cup packed fresh parsley leaves
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⅓ cup olive oil
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1 Tbs. chopped fresh ginger
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1 Tbs. fresh lemon juice
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1 clove garlic, minced (about 1 tsp.)
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¼ tsp. sugar
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½ tsp. salt
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1 ¼ lb. new potatoes, scrubbed and halved
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1 lb. green beans, or ½ lb. green beans and ½ lb. wax beans, trimmed


1. Toast walnuts in small skillet 4 to 5 minutes over medium heat, or until nuts are fragrant, shaking pan frequently. Cool.

2. Purée walnuts, mint, parsley, oil, ginger, lemon juice, garlic, sugar and salt in food processor or blender until smooth, stopping to scrape down sides of bowl once or twice. Transfer to bowl. Press plastic wrap onto surface of pesto to keep from turning brown, and let stand at room temperature for 1/2 hour, or up to 3 hours.

3. Bring large pot of salted water to a boil. Add potatoes and cook 8 minutes. Add beans, and simmer4 to 5 minutes more, or until vegetables are tender. Drain.

4. Transfer vegetables to large bowl, and toss with pesto. Serve warm or at room temperature.

Nutrition Information: 

3 g
Total Fat: 
10 g
Saturated Fat: 
1 g
18 g
231 mg
4 g
1 g
Serves 8

Comments on this Recipe

An excellent potato salad especially with fresh, local produce from the Farmer's Market. The mint pesto is a splendid backdrop to the potatoes and green beans without overpowering. I served it along with fresh local corn on the cob for an amazing summer meal.

I just loved this recepie, it is very delicious. I would of not expected that all ingridients will come together so nicely. Taste like restorant, expensive dish.