As the days get cooler, we’re hanging onto the last of those summer flavours with this crispy pesto potato salad. It’s fresh, comforting, and the perfect mix of crispy and tangy. Piled up on a plate, topped with juicy tomatoes and finished with fresh basil - its crispy, it’s herby, and it’s got that last little taste of summer we’re all craving. Perfect for an easy mid-week dinner or a side for your next weekend feast.
<item-todo-done>50g fresh basil<item-todo-done><item-todo-done>100g pine nuts<item-todo-done><item-todo-done>1 clove garlic<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>20g nutritional yeast<item-todo-done><item-todo-done>50ml extra virgin olive oil<item-todo-done><item-todo-done> salt to taste<item-todo-done>
<item-todo-done>1kg baby new potatoes<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>
<item-todo-done>25g rocket<item-todo-done><item-todo-done>2 spring onions<item-todo-done>
<item-todo-done>100g cherry tomatoes<item-todo-done><item-todo-done>2 tbsp balsamic vinegar<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
Preheat oven to 220C | 1 baking tray lined with baking paper (or airfryer) | Food processor | Saucepan | Kettle boiled