Ingredients
- 1 kg new potatoes (e.g. Annabelle)
- 250 g green beans, trimmed
- 3/4 cup pesto store-bought or homemade, 170 g (see recipe below)
- Sea salt and freshly ground black pepper, to taste
- Freshly squeezed lemon juice to taste (1 to 2 teaspoons)
- A drizzle of extra-virgin olive oil optional (1 to 2 teaspoons)
- 2 tablespoons pine nuts, toasted (optional)
- Fresh basil leaves, for garnish
Instructions
- Cook the potatoes: Place the potatoes in a large pot and cover with salted water. Bring to a boil, then reduce the heat and simmer briskly for 10 to 15 minutes, or until fork-tender. Using a slotted spoon, transfer the potatoes to a large bowl and let them cool slightly.
- Blanch the beans: Return the same pot of water to a boil. Add the green beans and cook for 2 to 3 minutes, until bright green and crisp-tender. Drain and rinse under cold water to stop the cooking process.
- Assemble the salad: While the potatoes are still warm, slice them in half and return to the bowl. Add the pesto and toss gently to coat. Cut the green beans in half and add to the bowl. Toss again to combine.
- Finish and serve: Drizzle with lemon juice and olive oil. Toss gently, then sprinkle with toasted pine nuts (if using) and garnish with fresh basil. Serve warm, at room temperature, or chilled. Enjoy!
Nutrition
Notes
- Make ahead: This mayo-free potato salad with pesto can easily be prepared in advance. Store covered in the refrigerator, then bring to room temperature and toss well before serving.
- Storage: Keeps well in an airtight container in the fridge for 2 to 3 days.
- 30 grams pine nuts, lightly toasted
- 20 grams grated Parmesan cheese, plus more to serve
- 2 cloves garlic, minced
- 1½ bunches fresh basil (about 40 grams)
- 4 tablespoons extra-virgin olive oil
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste