MINT, PARSLEY AND PEA PESTO POTATO SALAD
Post Credit: Linda McCartney Foods UK
DESCRIPTION Our partner @cookschoolclub are making the most of British new potatoes, tomatoes, peas, broad beans, watercress and spinach while they’re in season with this incredible pesto and potato salad. Serve with our sausages or burgers for a BBQ feast!
INGREDIENTS For the pesto Pinch salt 1 Clove garlic 7 Parsley stalks (about 30 leaves) 4 mint stalks (about 30 leaves) 1 heaped tablespoon pine nuts *or breadcrumbs 100g Peas - defrosted if frozen, cooked if fresh 30g Grated vegan Italian style hard cheese Black pepper 4 Tablespoons extra virgin olive oil
For the salad
500g Jersey Royal potatoes A couple handfuls tomatoes, halved A couple of handfuls broad beans, cooked A couple of handfuls peas, cooked A couple of handfuls fresh spinach A couple of handfuls watercress *If you have an allergy to pine nuts, breadcrumbs are a great alternative.
Make the pesto – put a pinch of salt in a pestle and mortar, add 1 clove garlic, the salt is important, it helps to make it easier to break up the garlic. Grind and bash until the garlic is a paste.
Add the parsley and mint leaves and grind again to break down.
Add the pine nuts and bash again.
Add the grated cheese, black pepper and olive oil and mix well.
To make the salad – Slice the potatoes, and boil for about 8-9 minutes until just cooked, drain. Tip the warm potatoes into a bowl, add the pesto, broad beans, peas, watercress spinach and tomatoes, gently mix. Drizzle over a little olive oil and eat straight away.