New potatoes with creamy basil and spinach pesto recipe

New potatoes with creamy basil and spinach pesto recipe

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For a moreish side dish, these pesto-dressed new potatoes are bound to be a crowd-pleaser. Homemade pesto is super quick to make in the food processor and this super-green spinach version has added crème fraiche to turn it into a rich dressing. This makes a particularly good accompaniment for spring lamb or an Easter buffet, or alongside any other grilled meats. See method

  • Serves 6
  • 5 mins to prepare and 20 mins to cook
  • 188 calories / serving

Ingredients

  • 750g bag miniature potatoes
  • 1 garlic clove, chopped
  • 20g pine nuts, toasted
  • 70g baby spinach
  • 20g basil, leaves roughly chopped, plus extra whole leaves to serve
  • 2-3 tsp lemon juice, to taste
  • 2½ tbsp extra-virgin olive oil
  • 30g finely grated vegetarian hard cheese or Gruyère
  • 2 tbsp half-fat crème fraîche

Each serving contains

  • Energy

    790kj
    188kcal
    9%
  • Fat

    9g 13%
  • Saturates

    2g 12%
  • Sugars

    2g 2%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 22.9g Protein 4.4g Fibre 2.4g

Method

  1. Put the potatoes in a saucepan and cover with cold water. Bring to the boil, then simmer for 15-20 mins or until a knife pierces easily. Drain and set aside while you make the pesto.
  2. Blitz the garlic, pine nuts, spinach and chopped basil in a food processor to form a smooth paste. Blitz again, adding the lemon juice as you go, then slowly pour in the oil. Stir through the cheese and crème fraîche.
  3. Mix the potatoes with the pesto. Scatter with the whole basil leaves and serve warm.

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