Name: Bean, potato and pesto salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 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 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)

Bean, potato and pesto salad

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

Serves 6

Prep

25M

Cook

15M

Total

40M

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Ingredients

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 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)

Method

Main

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.

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.

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.

In a large bowl, combine beans and potatoes, season to taste and serve drizzled with pesto and extra-virgin olive oil.