The homemade pesto in Chetna Makan’s recipe packs a real herby, garlicky punch, but use ready-made if you’re short of time.

Pesto potato salad with beans

The homemade pesto in Chetna Makan’s recipe packs a real herby, garlicky punch, but use ready-made if you’re short of time.

4.5 out of 5 stars(2) Rate this recipe
Gluten free
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Ingredients

  • 500g baby new potatoes, halved if large
  • 300g fine green beans, halved
  • 45g pine nuts

For the pesto:

  • 1 garlic clove
  • 25g pack fresh basil, leaves only
  • 50ml extra virgin olive oil
  • ½ lemon, juice
  • 50g Parmigiano Reggiano, grated

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,474kJ/ 355kcals

Fat

24g

Saturated Fat

4.7g

Carbohydrates

21g

Sugars

3.7g

Fibre

5.2g

Protein

10g

Salt

0.3g

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