Tender baby potatoes tossed in a herby pesto, with the addition of an unusual ingredient - lettuce. Whether you're growing lettuce, or it's in a bag from the supermarket, it always seems to be one of those ingredients that you have leftover. This is a great way to reduce food waste and make a delicious dish in the process!
It may sound a little strange, but lettuce actually has quite a neutral flavour and high water content, resulting in a creamy pesto sauce that you'd never know contained anything but the usual ingredients. I just love using seasonal produce and this dish really utilises them - thanks to my parents for both the potatoes and the lettuce from their veg garden (and to my mum for the lettuce pesto idea!).
This dish would be a delicious side to a BBQ or picnic alongside this chickpea tuna sandwich, lentil tempeh burgers or this sumac salad.
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Baby Potatoes with Lettuce Pesto | Serves: 4 | Time: 20 mins
You'll need
- Chopping board
- Knife
- Measuring cups & spoons
- Food processor/blender
- Saucepan
- Colander
Ingredients
- 750g baby potatoes
- 300g lettuce (I used Romaine)
- 1/4 cup toasted pine nuts
- 1/4 cup nutritional yeast
- Juice 1 lemon
- 2-3 tbsp olive oil
- 2 cloves garlic
- 50g basil (leaves and stem)
- 1 tsp salt
- Black pepper
- Chili flakes
- Drizzle olive oil
- Handful basil leaves
- Almond parm (optional)
Method
- Bring a pan of salted water to the boil. Prep the potatoes, so they are all a similar size, then boil for 5-10 mins until fork tender.
- Meanwhile, add all the ingredients to the food processor and blitz to desired consistency.
- Drain the potatoes and allow to steam for 5 minutes, then toss with 1/2 cup of pesto.
- Garnish with black pepper, chili flakes, olive oil, basil leaves and a sprinkle of almond parm and enjoy!
- Store the remaining pesto in the fridge for 3-4 days, or freeze in icecube trays and store in the freezer until needed.
