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
Makes 2 servings.
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.