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New Potatoes with Hazelnut Pesto
1kg / 2 lb baby new potatoes Hazelnut Pesto ½ cup hazelnuts 3-4 tbsp olive oil 2 handfuls rocket leaves / arugula leaves a handful of basil leaves
© Annabel Langbein Media
Scrub potatoes, place in a pot, cover with lightly salted water and simmer gently until just tender (about 10 minutes). Just before they are cooked through turn the heat off and leave them to finish cooking in the hot water.
When ready to serve, drain the potatoes and toss in a serving bowl with Hazelnut Pesto. Season to taste with salt and pepper.
To make Hazelnut Pesto, roast hazelnuts on a baking tray in an oven preheated to 180°C / 350°F 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 / arugula and basil until combined but still chunky – not a fine paste.
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