New Potato Salad with Pesto, Green Beans and Pine Nuts
10 servings
30 minutes
This salad is the embodiment of freshness and flavor from Mediterranean cuisine. Its roots trace back to Italy, where pesto, aromatic and rich, became an integral part of gastronomic culture. Young potatoes, tender and slightly sweet, pair wonderfully with crunchy green beans, while pine nuts add a light creaminess and depth of flavor. Basil and garlic pesto with olive oil fills the dish with a rich herbal note. Vinegar adds fresh acidity, and thin shavings of parmesan complete the composition with a delicate salty touch. It’s the perfect light salad that works well as a standalone dish or a side to meat or fish, awakening the taste for summer days and leisurely Italian evenings.
1
Cut unpeeled potatoes into 4 pieces and boil in salted boiling water until soft for about 10 minutes. Add chopped beans and cook for another 4 minutes. Drain and let cool. Transfer to a large bowl.
- New potatoes: 1.8 kg
- Green beans: 450 g
2
Meanwhile, wash the basil well and chop it in a food processor with garlic, gradually adding olive oil. Season with salt and pepper.
- Basil leaves: 60 g
- Garlic: 2 cloves
- Olive oil: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
3
Mix the potatoes and beans with pesto. Add vinegar to taste, chopped green onions, pine nuts, and season with salt and pepper. Add more vinegar if needed. Add some Parmesan shavings and serve immediately.
- White wine vinegar: 6 tablespoons
- Spring onion: 20 g
- Pine nuts: 75 g
- Salt: to taste
- Ground black pepper: to taste
- White wine vinegar: 6 tablespoons
- Parmesan (Parmigiano Reggiano): to taste
