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Pesto potato salad with beans
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By Chetna Makan
Serves: 4 as a side
500g baby new potatoes, halved if large
300g fine green beans, halved
45g pine nuts
1 clove garlic
25g pack fresh basil, leaves only
50ml extra virgin olive oil
½ lemon, juice
50g Parmigiano Reggiano, grated
1. Bring a large pan of salted water to the boil, then add the potatoes and cook for 12-16 minutes, until tender; add the beans to the pan for the final 3-4 minutes. Drain and set aside to cool a little in the colander. Meanwhile, toast the pine nuts in a dry frying pan for 1-2 minutes.
2. To make the pesto, use a pestle and mortar to crush together the garlic, most of the basil and a pinch of salt. Add the oil, lemon juice and ½ the toasted pine nuts, then mix together. Finally, add the cheese and muddle until combined.
3. Transfer the potatoes and green beans to a serving platter and add the pesto; mix well. Scatter over the remaining pine nuts and basil leaves to serve.
Typical values per serving:
This recipe was first published in July 2021.