Bean, potato and pesto salad

AT A GLANCE

  • Serves 6 people

  •  
  • 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
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.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

ELODIE RAMBAUD

Drinking Suggestion:

PINOT GRIGIO. , suggested by MAX ALLEN

FEATURED IN

Sep 2007

Sep 2007

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