Pesto potato salad has been a go-to side-dish for me for a very long time. Regardless of the fact it’s delish it still can be classified as rather basic – so I decided to give it a ‘Georgie Eats’ makeover. Crispy roasted new potatoes, tender green beans, crunchy radish and peppery wild rocket all lovingly united in a nutty walnut basil pesto. You are welcome.
Everyone loves a good pesto. Whether you have it on pasta or on toast like my friend Will (yes, weird I know) it is a classic and a staple in most households. Traditionally pesto is made with pine nuts but I have jazzed it up here for this pesto potato salad and used walnuts instead. The walnuts give the whole dish a wonderfully deep nutty undertone which compliments the potatoes perfectly. Plus, there will be pesto leftovers, and who doesn’t love leftovers?
By adding extra nourishing ingredients I have turned the humble pesto potato salad into the main show. I find this salad satisfying enough all on its own thanks to the protein rich walnuts, healthy fat from the olive oil and the energy filled potatoes. It’s a super balanced dish perfect for lunchtimes! However, you can transform this pesto potato salad into a great dinner when topped with grilled chicken breast, tempeh or falafel.
This pesto potato salad is great hot or cold and is an exceptional BBQ or picnic dish for any of you trying to impress. To keep the potatoes crispy just remember to keep them separate from the pesto until ready to serve. Even though my walnut pesto is rather delightful, you could of course use a pre-bought pesto (I like this one), although I can’t guarantee the same satisfaction upon consumption.
My pesto potato salad is the perfect ‘pleases all’ kinda dish. It’s a great one to have in your repertoire as it really takes very little effort but tastes divine whilst still looking so pretty!! Please let me know if you try this – I would love to see a picture! You can tag me in photos on IG @georgieeatsuk, or leave me a message down below. Have a fabulous week everyone!
WALNUT PESTO POTATO SALAD WITH GREEN BEANS & RADISH
Golden roasted crispy new potatoes, tender green beans, crunchy refreshing radish and peppery rocket drizzled with a homemade walnut pesto. Utterly divine! This 'pleases all' salad is great as a main course or side dish and is sure to impress at a BBQ/picnic. Vegan, GF & healthy!
- 400 g new potatoes halved
- 1 tsp olive oil
- Sea salt & freshly ground black pepper to taste
- 100 g green beans ends trimmed
- 1 heaped tbsp walnut pesto (see recipe below)
- 50 g wild rocket washed
- 5 medium radish sliced
For the Walnut Pesto
- 1 clove garlic peeled
- 30 g basil stalks and all
- 20 g walnut halves
- Juice 1/2 lemon
- 1 tsp sea salt
- 3-4 tbsp extra virgin olive oil
To Garnish (optional)
- Cress / alfalfa sprouts
- Zest 1/2 lemon
Preheat the oven to 200°c fan /220°c/430°f.
Place the potatoes onto a lined baking tray and drizzle with the olive oil. Add a generous pinch of salt and pepper before giving everything a toss and baking in the oven for 40-45 minutes, turning half way through, until the potatoes are soft in the middle and golden brown and crispy on the outside.
Ten minutes before the potatoes are due to come out the oven, bring a pan of water to the boil. Add the green beans and simmer for 5-6 minutes until tender. Drain.
In a large bowl mix the roasted new potatoes, green beans and the tbsp of pesto (you may want to adjust this amount depending on how 'saucy' you like it). Mix well. Add the rocket and most of the radish and give it a quick stir before transferring the salad to plates or a serving dish. Garnish with the remaining radish, lemon zest and cress/alfalfa sprouts. Serve!
To make the Walnut Pesto
Add all the pesto ingredients into a food processor and pulse until almost smooth. If your pesto is too thick, add a little more oil and blitz again. Transfer into a airtight jar or container and refrigerate until ready to use.
I love to serve this salad with a pot of the remaining pesto on the table for people to help themselves too.
This walnut pesto recipe makes more sauce than required for this pesto potato salad. Any leftovers will keep in the fridge for up to 5 days and is perfect dolloped on anything your heart desires.
To serve this cold, refrigerate all components separately and assemble just before serving.
If you do not want to make your own pesto you can substitute it for 1 heaped tbsp of shop-bought pesto instead. If using shop-bought watch out for any preservatives/additives and make sure it is made with olive oil and not vegetable oil! I really like this one from Zest.