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400g packet Berkelo Sourdough Penne
200ml Organic Olive Oil Extra Virgin
4 garlic cloves
2 bunches basil, [washed, leaves picked]1 cup (approx. 300 g) Macadamia Nuts, toasted (or Pine Nuts if you’re feeling traditional)
1 cup Parmesan, finely grated
2 handfuls green beans, halved or cut into thirds
3-5 baby potatoes [we like kipflers], steamed and sliced
Salt + pepper to taste
1 lemon

Cook time:
30 minutes
Servings: 4 people


  1. Bring large pot of salted water to the boil, add pasta and set timer for 6 minutes.

  2. Blanch green beans in salted water for approx. 2 mins or to your liking. Refresh in cold water. 

  3. Add 1 tbsp olive oil to a fry pan, add potato slices and fry until crispy.

  4. Grind salt and garlic in a mortar and pestle (or food processor), add nuts, parmesan and basil until combined.

  5. Add the olive oil and juice of half a lemon to the pesto.

  6. Stir a dollop of pesto into the pan with the potatoes, and add the green beans.

  7. Toss through the cooked pasta.

  8. Top with grated parmesan… so yum!

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Recipe contributed by Berkelo and Honest to Goodness