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Baby Potatoes with Broccoli Pesto Recipe
SERVES: 3 PREP: 5min COOK: 20minPRINT CONVERSIONS

This vibrant and tasty nut-free pesto is also great tossed through lightly steamed green beans or pasta.

 

You'll Need
  • 500g baby potatoes, skin on
  • 1 head broccoli, chopped
  • 1 clove garlic, roughly chopped
  • 1 birdseye chilli, roughly chopped
  • 1/2 cup grated fresh parmesan
  • 3 tbs extra virgin olive oil
  • sea salt and freshly cracked pepper
  • 1 small handful fresh mint leaves
  • squeeze of a lemon

 

 

 

 

Method

Put the potatoes in a medium saucepan and cover with water, bring to the boil and simmer for 15 minutes or until the potatoes are cooked through, set aside.

Bring a medium saucepan of salted water to the boil and lightly cook the broccoli for 3 minutes.

Add the broccoli, garlic, olive oil, parmesan, chilli and mint to a food processor and pulse until chopped and combined.

Adjust seasoning with salt and pepper. Add a squeeze of lemon and toss through the potatoes and serve.

2 Responses to Baby Potatoes with Broccoli Pesto Recipe

  1. Guy says:

    Looks very tasty! Great photography…

  2. mish says:

    Isn’t it just?

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