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Pesto Potato Salad Recipe Video

  • 4servings
  • 25minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, E
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb. small, thin skinned potatoes

  2. blue), rinsed and quartered

  3. 1 lb. green beans, trimmed

  4. 10 cloves garlic, chopped

  5. 1 cup basil, sliced

  6. 1/3 cup of toasted pine nuts

  7. 1/4 cup extra virgin olive oil eggs

  8. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Cook potatoes in a large pot of salted water for 5-

  2. minutes. Be careful to not overcook or else you'll end up with mushy potatoes.

  3. minutes before potatoes are done, toss in your green beans. Drain altogether and place back into pot.

  4. Add garlic, basil, olive oil, salt and pepper and mix together thoroughly.

  5. Serve yourself a plate and top with a fried egg!

  6. Trust me, you'll love it!

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