500g new potatoes

100g green beans

To make the pesto:

50g each of the rocket and basil which is a large handful of each

approximately half a cup of freshly grated parmesan

2-3 tablespoons of pine nuts

1 or 2 teaspoons of garlic infused oil

and enough olive oil to bring it all together as a thick bout pourable consistency


Add the new potatoes to a pan, add salt and boil until nearly tender.  

Near the end of the cooking add in the green beans and cook until the beans and potatoes are tender.

To make the pesto simply place all the ingredients went into a blender, but a pestle and mortar would do the job too.  

Have a taste and add more parmesan if it’s not quite salty enough or garlic infused oil if required.

When you are happy with the flavour set aside.

Allow the potatoes and beans to cool slightly, as they are best served warm.  

When ready stir through the pesto and serve.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Potato and Pesto Salad
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