Ep 13 - New Potatoes with Hazelnut Pesto
New Potatoes with Hazelnut Pesto
Simmer new potatoes gently or they’ll split. If you don’t have hazelnuts, use almonds.
Prep time 15 mins
Cook time 10-15 mins
Serves 4-6 as a side
1kg baby new potatoes
Hazelnut Pesto
½ cup hazelnuts
3-4 tbsp olive oil
2 handfuls rocket leaves
a handful of basil leaves
Scrub potatoes, place in a pot, cover with lightly salted water and simmer gently until just tender. Just before they are cooked through turn the heat off and leave them to finish cooking in the hot water.
To make Hazelnut Pesto, roast hazelnuts on a baking tray in an oven preheated to 180°C until lightly golden (about 10 minutes). Cool, then place in a clean teatowel and rub to remove most of the skins. Whizz hazelnuts in a food processor with olive oil, rocket and basil until combined but still chunky – not a fine paste.
When ready to serve, drain the potatoes and toss in a serving bowl with Hazelnut Pesto. Season to taste with salt and pepper.
