Pan-roasted potato and pesto green-bean salad – Food & Home Magazine
The perfect warm salad - this pan-roasted potato and pesto green-bean salad is perfect for warmer weather, or as a side to your favourite main.
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Cooking tools:
- Kitchen scale
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Measuring spoon
- Pot
- Colander
- Mixing bowl
- Skillet
- Slotted spoon
- Spoon
- Tongs
- Stove
- Serving bowl
Ingredients
- 700g baby potatoes, scrubbed
- 350g green beans
- 15g butter
- 30ml (2 tbsp) olive oil + extra, to drizzle
- 2 stems fresh rosemary, destalked
- zest and juice of ½ lemon
- salt, to taste
- 45ml (3 tbsp) basil pesto
- Parmesan shavings, to serve
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