Snacks and sides

Bean, potato and pesto salad

Australian Gourmet Traveller vegetarian recipe for bean, potato and pesto salad
Bean, potato and pesto salad

Bean, potato and pesto salad

Ben Dearnley
6
25M
15M
40M

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

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