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    Pesto potato salad with beans

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    Pesto potato salad with beans

    By Chetna Makan

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    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. 

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