Crispy Pesto Potato Salad
Directions
- 1Cook the potatoes by boiling them for 20 minutes.
- 2Steam dry the potatoes, then smash them onto a baking tray.
- 3Drizzle the potatoes with olive oil, season with salt and pepper, and roast for 40-50 minutes until golden and crispy.
- 4Blend basil, garlic, lemon juice, pine nuts, nutritional yeast, olive oil, and a pinch of salt until smooth to make the pesto.
- 5Quarter the cherry tomatoes, then toss them with balsamic vinegar, olive oil, and black pepper.
- 6Slice the spring onions.
- 7In a bowl, toss the crispy potatoes with the pesto and spring onions.
- 8Plate the salad with rocket.
- 9Spoon over the balsamic tomatoes.
- 10Top with reserved basil and pine nuts.
Ingredients
- 50 g fresh basil
- 100 g pine nuts
- 1 garlic clove
- 1 lemon
- 20 g nutritional yeast
- 50 ml extra virgin olive oil
- to taste salt
- 1 kg baby new potatoes
- 3 tbsp olive oil
- salt
- pepper
- 25 g rocket
- 2 spring onions
- 100 g cherry tomatoes
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- to taste salt
- to taste pepper
Equipment
ovenkettlebaking traybaking paperfood processorsaucepan
Tips
- Great hot or cold - ideal for weeknights or meal prep!
- Loosen pesto with a splash of water if needed.
- Can air fry potatoes for 20 mins instead of roasting.
- Save a few basil leaves to garnish.
- Save a few pine nuts to garnish.
- Preheat oven to 220°C