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Genovese Salad

Recipes

Genovese Salad

key ingredient!

FRESH FODDER BASIL PESTO

INGREDIENTS

6 New Potatoes
1/4 Cup Extra Virgin Olive Oil
1/4 Cup Red Wine Vinegar
1 Cup Green Beans - Trimmed
200g Dried Parpadelle Pasta - Broken into Small Pieces
100g Fresh Fodder Basil Pesto
1 Cup Baby Spinach Leaves
1/2 Cup Pine Nuts

METHOD

This salad is a classic from the Italian city of Genoa, home of pesto! It’s easy, fresh and perfect for a relaxed lunch with friends.

Cook the potatoes in a medium-sized saucepan of salted boiling water for 15 minutes or until tender.

Drain, then slice into thick fingers and toss with the olive oil and vinegar.

Blanch the beans and drain before tossing with the potatoes.

Cook the pasta until al dente, drain and toss with the Fresh Fodder Basil Pesto, spinach, beans, potatoes and pine nuts.

Serve on a warm platter.