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.
- Prepare10 mins
- Cook20 mins
- Total time30 mins
- 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
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.
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.
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 when made using specific products in recipe