Serve Pesto Potatoes and String Beans hot or cold

(Pesto makes a great dressing for this potato salad with string beans)

Pesto Potatoes and String Beans is a hearty dish that is good cold or hot.

It makes a satisfying meal by itself or as a side dish. It can also be served over pasta, but the potatoes should be cut into smaller cubes for this.

I used the small red potatoes recently harvested from the garden and a mix of green and yellow string beans. There is usually a jar of homemade pesto ready to use in the fridge, so I was all set to go.

Try this recipe for your next picnic outing or tailgate party as a satisfying side dish or main course.

Pesto Potatoes and String Beans

1. 6 medium red potatoes, or about 8-10 small ones
2. 1/2 pound of string beans (green or yellow)
3. 2 cloves garlic,thinly sliced
4. 2 tablespoons pesto (more or less)
5. 1-2 tablespoons olive oil
6. salt and pepper

• Cut the potatoes into chunks or leave them whole if they are small; steam them in a steamer until they are tender when pierced with a fork (don't overcook them).
• Clean and break the string beans into pieces; steam until tender and immediately drop them into cold water to cool. Drain and set aside.
• Heat the olive oil and garlic in a large skillet until the garlic turns golden.
• Add the potatoes and let them brown a bit.
• Toss in the string beans and remove from heat.
• Add the pesto and mix well.
• Season with salt and pepper.

Allow to cool if you want to serve it as a side salad, or dive in right away for a delicious hot meal.