Pesto Potato Salad


By Buffy-Ellen Gill from Be Good Organics.

Buffy-Ellen of Be Good Organics, shares some of her favourite recipes with us from her blog.  All of the red linked items are available from Buffy’s online store.

Did you see our “5 with…” interview with Buffy? You can read it here. 

Buffy always uses certified organic, local and fairly traded ingredients wherever possible.



1.5kg potatoes (scrubbed, skins left on)
500g green beans
1 can (400g) chickpeas

Fresh Herb Pesto
2 c packed fresh herbs (parsley, chives, basil, coriander ~80g)
1/2 c cashews (soaked 1 hour, rinsed & drained)
1/4 c extra virgin olive oil
1/4 c chia seed oil (or sacha inchi/flaxseed oil)
2 cloves garlic
3 tbsp capers (2 tbsp capers, 1 tbsp brine)
Zest, juice and flesh of 1 lemon
1/2 tsp sea salt
Cracked black pepper to taste

Top with extra capers and herbs




  • Chop potatoes into large inch-sized chunks and put in a pot. Add 2 cups of boiling water (from the jug), a large pinch of sea salt, bring to the boil, then reduce to low and simmer with the lid on for 15 minutes.
  • Meanwhile throw all your pesto ingredients into a blender or food processor and blend until fully combined, scraping down the sides half way if you need.
  • Next trim the tops of your beans and cut them in half. 4 minutes before your potatoes are done, throw the beans on top and lid back on letting them steam for the last 4 minutes. If your pot isn’t big enough, you can do these in a separate pot with just half a cup of boiling water (steaming them again with lid on, as opposed to boiling them). When the potatoes are done (you can put a knife through but they’re still crisp) and beans are just turning bright green, drain them in a colander and leave to cool. You might like to rinse your beans under cold water if you’d like to retain that bright green colour.
  • Drain your chickpeas (I save the brine and add to a soup or curry later in the week, or you can freeze it) and rinse them in a colander.
  • Now carefully in a bowl add your potatoes, green beans, chickpeas and pesto, and fold gently to combine. I often layer them (a layer of potatoes, green beans, chickpeas and pesto, then repeat the same again three or four times), that way you don’t have to stir too much to combine and therefore don’t break up the potatoes. This isn’t necessary (just makes for prettier photos and presentation!).
  • Top with extra capers and herbs, and serve warm on a bed of salad greens with a squeeze of lemon and extra sea salt and black pepper. Or pop in the fridge to serve cold the next day – will last up to 5 days in the fridge. Yummola!






This Pesto Potato Salad is a great example of an easy-to-make meal that fulfils this optimal plant-based plate. It takes less than 20 minutes to make, so is ideal for those last minute mid-week dinner scrambles. Serve it warm for dinner, then pop any leftovers in a container for a delicious lunch the next day. Be sure to slightly undercook the potatoes and green beans, as they’ll continue cooking slightly after you take them off the heat, and they taste best slightly crisp (you don’t want pesto potato mush!). While the potatoes are cooking, whiz up your pesto and get the chickpeas ready, then add your green beans at the very end.




“I love living an organic plant-based whole foods lifestyle,and truly believe it has the power to make such a difference to your health, as well as animals, our environment and communities. I’m passionate about sharing my story and knowledge, so you can benefit from these changes too. You can read more about me here.”– Buffy-Ellen



Source:  Buffy Ellen, Be Good Organics

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