Ingredients
Potatoes and Vegetables
- 600 g new potatoes, boiled with skin on
- 150 g green beans, trimmed
Pesto Dressing
- 100 ml olive oil
- 8 basil sprigs
- 1/2 tsp salt
- 1/2 lime, juiced
- 20 g pine nuts
- 2 tbsp Pecorino flakes
Instructions
- Boil the Potatoes: Start by boiling the new potatoes in a large pot of salted water until tender, about 15-20 minutes. Keep the skin on for added texture and nutrients.
- Cook the Green Beans: In the last 4-5 minutes of the potatoes cooking, add the trimmed green beans to the boiling water to blanch them until crisp-tender. Drain the beans and potatoes and allow to cool slightly.
- Make the Pesto Dressing: In a food processor or blender, combine basil sprigs, pine nuts, olive oil, lime juice, and salt. Blend until smooth to create a vibrant pesto dressing.
- Toss Salad: Cut the boiled potatoes into bite-sized pieces and place them in a large bowl. Add the blanched green beans and pour over the pesto dressing. Toss gently to coat everything evenly.
- Add Pecorino Cheese: Sprinkle 2 tablespoons of Pecorino flakes into the salad and give it a final gentle toss to incorporate the savory cheese flavor.
- Serve: Serve the salad slightly warm or at room temperature. It pairs excellently as a side with grilled dishes or as a light main course for a refreshing meal.
Notes
- Use fresh basil for the best flavor in the pesto.
- For a nut-free option, substitute pine nuts with sunflower seeds or omit them entirely.
- You can prepare the pesto dressing ahead of time to let the flavors meld.
- This salad tastes great served at room temperature or chilled.
- Adjust the amount of lime juice depending on your preferred tanginess level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
