Pea & Pesto Potato Salad
This dish is a fantastic way of showcasing potatoes in all their glory. It has all the fresh, rich, zingy-ness of a wonderful pesto, mixed with the creamy, silky, satisfaction of a potato salad. Served as a side to a BBQ or piled on a plate for lunch, this is a recipe you'll keep coming back to!
Servings
Ingredients
For the recipe
<item-todo-done>2 tbsp Nooch<item-todo-done><item-todo-done>4 tbsp plant-based mayonnaise<item-todo-done><item-todo-done>2 tbsp Nooch<item-todo-done><item-todo-done>4 tbsp plant-based mayonnaise<item-todo-done><item-todo-done>1kg new potatoes<item-todo-done><item-todo-done>1 small garlic clove<item-todo-done><item-todo-done>50ml olive oil<item-todo-done><item-todo-done>200g garden peas<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>25g rocket<item-todo-done><item-todo-done>1kg new potatoes<item-todo-done><item-todo-done>60g fresh basil<item-todo-done><item-todo-done>100g pine nuts<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>1 Juice of 1 lemon<item-todo-done><item-todo-done>50ml olive oil<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>200g garden peas<item-todo-done><item-todo-done>25g rocket<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>60g fresh basil<item-todo-done><item-todo-done>100g pine nuts<item-todo-done>
Ingredients
For the recipe
<item-todo-done>4 tbsp Nooch<item-todo-done><item-todo-done>8 tbsp plant-based mayonnaise<item-todo-done><item-todo-done>4 tbsp Nooch<item-todo-done><item-todo-done>8 tbsp plant-based mayonnaise<item-todo-done><item-todo-done>2kg new potatoes<item-todo-done><item-todo-done>2 small garlic clove<item-todo-done><item-todo-done>100ml olive oil<item-todo-done><item-todo-done>400g garden peas<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>50g rocket<item-todo-done><item-todo-done>2kg new potatoes<item-todo-done><item-todo-done>120g fresh basil<item-todo-done><item-todo-done>200g pine nuts<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>2 lemons<item-todo-done><item-todo-done>100ml olive oil<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>400g garden peas<item-todo-done><item-todo-done>50g rocket<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>120g fresh basil<item-todo-done><item-todo-done>200g pine nuts<item-todo-done>
Before you start
Food processor | Large saucepan
Prepare the potatoes
- Cut any larger potatoes in half
- Put the potatoes in a saucepan, cover with cold water, add a big pinch of salt, put the potatoes, put the pan on the stove, bring to the boil and simmer for 12-15 minutes until the potatoes are tender
- For the last 2 minutes of cooking, add the peas to the pan with the potatoes
Make the pesto
- Pick the basil leaves
- Peel the garlic
- Halve the lemon and squeeze the juice into a food processor, catching any pips in your free hand
- Add the basil, pine nuts, nutritional yeast, garlic and olive oil to the food processor and blitz into pesto
- Taste and season to perfection with salt and pepper
Finish the dish
- Add the pesto and vegan mayonnaise to a mixing bowl and stir to combine
- Add the garden peas to the pan of potatoes and simmer for the last 2 minutes
- Drain the potatoes and peas with a colander and shake to get rid of as much water as possible
- Transfer the potatoes and peas to the mixing bowl and fold into the pesto to coat
- Sprinkle over the rocket and serve immediately as a flavourful side