INGREDIENTS:
1kg Baby Potatoes
60g Flat Leaf Parsley
2 Cloves of Garlic, crushed
1/3 cup Sunflower Oil
Juice and Zest of 1 Lemon
Olive Oil
1 TBS Red Wine Vinegar
Salt and Pepper
METHOD:
Peel and boil the potatoes, then rain and allow to cool
slightly.
Using a stick blender, blend together the parsley, lemon
juice, lemon zest, garlic and sunflower oil.
Season well with salt and pepper.
Drizzel the cooled potatoes with olive oil, and season with
salt and pepper. Toss through the pesto and allow to chill completely before
serving.
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