Ligurian Green Beans, Potatoes, & Pesto
Fresh basil pesto, tender potatoes, and crisp green beans come together in these Ligurian Green Beans, Potatoes & Pesto—a simple side dish that’s full of fresh flavor and easy enough for both weeknight dinners and summer gatherings.
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Italian Translation: Fagiolini, Patate e Pesto
Region of Origin: Liguria
Wine Pairing Suggestion: Vermentino
Category: Side Dish [‘Contorno’]
Michelle’s Cucina
A note from my kitchen to yours.
Rooted in the coastal region of Liguria—where basil grows abundantly and pesto alla Genovese originated—this dish highlights how just a few fresh ingredients can create something deeply comforting, yet fresh and oh-so-flavorful. It’s definitely easy enough for a weeknight dinner, or perfect to serve at a summer picnic or outdoor meal.
Serve it warm, room temperature, or even chilled straight from the refrigerator the next day. And if you want to make it even more traditional, toss everything with Trofie pasta for a full meal.
Why this recipe works: Tender potatoes, crisp green beans, and fragrant basil pesto create an easy side dish that’s equally delicious warm, at room temperature, or chilled.
ingredients for LIGURIAN GREEN BEANS, POTATOES, & PESTO:
Full measurements in the recipe card below.
- Green Beans
- Potatoes
- Extra Virgin Olive Oil
- Basil Pesto
- Garnish: grated parmesan cheese, lemon wedge, fresh basil ribbons
RECOMMENDED KITCHEN TOOLS:
- 2 Medium Saucepans
- Large Mixing Bowl
- Spider Utensil
How to Make LIGURIAN GREEN BEANS, POTATOES, & PESTO:
Step 1: Preparation
Fill two medium saucepans with salted water and bring to a boil. Meanwhile, trim the green beans; and peel and dice the potatoes into bite-sized pieces.
Step 2: Cook the Veggies
Add potatoes to one saucepan and cook until fork-tender, about 12–13 minutes. Add green beans to the second saucepan and cook until tender, about 8–10 minutes.
Step 3: Blanch the Green Beans
While the vegetables cook, fill a large mixing bowl with ice water for an ice bath. Then drain the green beans and immediately transfer to the ice bath to stop the cooking process and preserve their vibrant green color.
Step 4: Combine & Serve
Drain the green beans. In a large serving bowl, gently toss together the potatoes, green beans, pesto, EVOO, salt, and pepper. Transfer to a serving dish. Serve warm or room temperature.
How to Serve LIGURIAN GREEN BEANS, POTATOES, & PESTO:
- Garnish with grated Parmesan, a squeeze of lemon, fresh basil ribbons, and an additional drizzle of EVOO if desired. Serve warm or room temperature.
- Pair with grilled chicken or seafood; and a crisp white wine like Vermentino.
- This dish is delicious alongside trofie pasta for an even more traditional Ligurian meal.
La Vita, Simplified:
Kitchen Favorite: A spider strainer makes transferring the vegetables quick and easy.
Kitchen Tip: Two medium saucepans let you cook each vegetable to its ideal doneness—tender potatoes and perfectly crisp green beans, every time.
Shortcut: Homemade pesto provides the freshest flavor, but quality store-bought pesto works well when you’re short on time.
Serving Tip: This dish is delicious warm, room temperature, or straight from the refrigerator – making it ideal for entertaining and meal prep
LIGURIAN GREEN BEANS, POTATOES, & PESTO
Equipment
- 2 Medium saucepans
- Large Mixing Bowl
- Spider Utensil
Ingredients
- 4 cups Green Beans - trimmed
- 2 medium-large Potatoes - idaho potatoes work well
- 1 Tablespoon Extra Virgin Olive Oil
- 3-4 Tablespoons Pesto
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- Garnish: grated parmesan cheese, lemon wedge, fresh basil ribbons
Instructions
- Bring water to a boil. Fill two medium saucepans with salted water and bring to a boil.
- Prepare the potatoes. Meanwhile, peel and dice the potatoes into bite-sized pieces.
- Cook the potatoes. Add potatoes to one saucepan and cook until fork-tender, about 12–13 minutes.
- Cook the green beans. Add green beans to the second saucepan and cook until tender, about 8–10 minutes.
- Prepare an ice bath. While the vegetables cook, fill a large mixing bowl with ice water.
- Blanch the green beans. Using a spider utensil, transfer the green beans directly from the pot into the ice bath. This stops the cooking and preserves the bright green color. Let sit for 2–3 minutes, then drain.
- In a large bowl, gently toss together the potatoes, green beans, pesto, EVOO, salt, and pepper.
- Serve. Transfer to a serving dish and finish with grated Parmesan, a squeeze of lemon, fresh basil ribbons, and an additional drizzle of EVOO if desired. Serve warm or room temperature.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
-
- Pair with: Trofie pasta, grilled chicken, or seafood; and a crisp white wine like Vermentino
- Serve warm, room temperature, or chilled.
- Michelle’s Kitchen Recommendations:
- More Italian Favorites:
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