Green bean, potato and rocket salad with capers and basil-zucchini-pine nut pesto

Ingredients

For the salad :

• 200 g green beans
• 2 medium-large potatoes, peeled and sliced
• a large handful of fresh rocket, cleaned
• a handful of capers, soaked in cold filtered water for about 15 minutes then rinsed

For the pesto :

• a large handful of fresh, cleaned basil (and some for garnish)
• 2 small zucchini, cleaned
• a large handful of pine nuts (and some more for garnish)
• 5-6 tablespoons extra virgin olive oil
• 5-6 tablespoons filtered water
• whole sea salt, just enough to taste
• a squeeze of lemon juice

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Preparation

• Cook the green beans al dente in salted, filtered water.
• Steam the potato slices.
• Drain the beans, then transfer them into a salad bowl.
• Add the steamed potato slices and let cool.
  
• To make the pesto, combine the basil, zucchini, pine nuts, olive oil, water, salt and lemon juice in the bowl of a food processor.
• Process until rather creamy.
• Once the beans and potatoes are cold, add the rocket, the capers and the pesto and toss gently.
• Add some extra olive oil, if needed.
  
• Garnish with some basil leaves and pine nuts and serve.

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