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

Main Dish
2 servings
10 min
15 min
Very Easy


Number of serving: 2

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


  • 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.
C cotto e crudo

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