Bean, potato and pesto salad


You'll need

  Beans 300 gm baby green beans, trimmed 300 gm yellow (wax) beans, trimmed 600 gm waxy potatoes, such as pink eye To serve: extra-virgin olive oil   Pesto 75 gm (about 1 bunch) basil leaves 3 cloves garlic 50 gm (1/3 cup) pine nuts ΒΌ cup finely grated parmesan 80 ml (1/3 cup) extra-virgin olive oil

Method

  • 01
  • Bring a large pot of salted water to the boil, add green beans and cook for 5-6 minutes or until just tender. Using a slotted spoon, transfer to a colander and refresh under cold running water. Repeat with yellow beans.
  • 02
  • Place potatoes in a saucepan, cover with cold, salted water and simmer over medium heat for 15 minutes or until tender. Drain, cool slightly, peel and quarter.
  • 03
  • For pesto, combine basil leaves, garlic and a pinch of sea salt in a mortar and, using a pestle, coarsely crush, add pine nuts and parmesan and pound to a smooth paste, stir through oil and season to taste with sea salt and freshly ground black pepper.
  • 04
  • In a large bowl, combine beans and potatoes, season to taste and serve drizzled with pesto and extra-virgin olive oil.

At A Glance

  • Serves 6 people
GT
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At A Glance

  • Serves 6 people

Drink Suggestion

Pinot grigio.

Featured in

Sep 2007

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