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Bean, potato and pesto salad

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

By Rodney Dunn
  • 25 mins preparation
  • 15 mins cooking
  • Serves 6
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Bean, potato and pesto salad


  • 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
  • 75 gm basil leaves (about 1 bunch)
  • 3 cloves garlic
  • 50 gm pine nuts (1/3 cup)
  • ¼ cup finely grated parmesan
  • 80 ml extra-virgin olive oil (1/3 cup)


  • 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

  • Author: Rodney Dunn