Pesto potato salad with beans

Bring a large pan of salted water to the boil, then add the potatoes and cook for 12-16 minutes, until tender; add the beans to the pan for the final 3-4 minutes. Drain and set aside to cool a little in the colander. Meanwhile, toast the pine nuts in a dry frying pan for 1-2 minutes.

To make the pesto, use a pestle and mortar to crush together the garlic, most of the basil and a pinch of salt. Add the oil, lemon juice and ½ the toasted pine nuts, then mix together. Finally, add the cheese and muddle until combined.

Transfer the potatoes and green beans to a serving platter and add the pesto; mix well. Scatter over the remaining pine nuts and basil leaves to serve.