Well Plated · by Erin Clarke★ 4.7 (15)
Pesto Potato Salad
NUTRITION · PER SERVING35M COOK
CAL 17%·PRO 20%
CARBS 38G44% OF CAL
7G FIBER1G ADDED5G INTRINSIC25G OTHER6G TOTAL SUGAR
FAT 19G49% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bright pesto potato salad with green beans, peas, and almonds, made without mayo. Fresh and healthy summer side dish with basil and arugula.
sideamericansalad⚙️ food processor🍲 stockpotgluten freevegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds new or baby potatoes (scrubbed and sliced in half or in quarters if large (leave the skins on))
- 1 teaspoon kosher salt (divided)
- 3/4 pound green beans (ends trimmed and cut in half)
- 2 cups fresh basil leaves (loosely packed)
- 2 cups arugula (loosely packed )
- 1/3 cup chopped toasted almonds (plus 2 tablespoons, divided)
- 1/4 cup Parmesan cheese (freshly grated )
- 1 large clove garlic (peeled)
- 1 tablespoon fresh lemon juice (plus additional for serving)
- 1/3 cup extra virgin olive oil
- 1 cup green peas ((fresh or frozen))
At a glance
PER SERVING · TIME 35M
CAL 17%·PRO 20%
CARBS 38G44% OF CAL
7G FIBER1G ADDED5G INTRINSIC25G OTHER6G TOTAL SUGAR
FAT 19G49% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 427mg
- Total sugar
- 6g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 980mg
- Calcium
- 137mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 427MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.