Ingredients
Beans
Pesto
Method
Main
1.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.
2.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.
3.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.
4.In a large bowl, combine beans and potatoes, season to taste and serve drizzled with pesto and extra-virgin olive oil.
Drink Suggestion: Pinot grigio. Drink suggestion by Max Allen
Notes