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Walnut Pesto Potato Salad with Green Beans & Radish. Vegan, GF & Healthy!

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!

Course Main Course, Salad, Side Dish
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 people (main) - 4 people (side dish)

Ingredients

  • 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

Instructions

  1. Preheat the oven to 200°c fan /220°c/430°f.

  2. 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.

  3. 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.

  4. 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

  1. 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.

Recipe Notes

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.