Warm Baby Potato Salad With Handmade Pesto
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Warm Baby Potato Salad With Handmade Pesto
Ingredient
2kg Baby Potatoes, halved
200g Green beans, tailed and halved
2 spring onions
100g Peas
1 bunch Basil
50g pinenuts toasted
1 garlic clove
50g Parmesan cheese
1tsp black pepper
¼ cup Red Island Olive Oil
1 lemon, juice
Sea Salt
50g roasted Cashew nuts
½ bunch of Mint, picked
Method
In a large pot add the potatoes, a pinch of salt and cover in cold water. Bring the water to the boil and cook until the potatoes are cooked through.
In a mortar and pestle combine the basil, a pinch of salt, pine nuts and pine nuts. Pound until the ingredients combine and everything is broken down, this will take a while but the flavour is worth it. Add the parmesan cheese, black pepper and olive oil. Stir in until the mixture is combine.
In a large pot of boiling water blanch the beans for 30 seconds. Remove and allow to cool. Repeat the process with the peas.
In a large bowl add the potatoes, beans, peas, spring onions and pesto. Mix together until all the ingredients are evenly coated.
Garnish with cashew nuts and mint leaves.
Recipe by Michael Weldon
