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New potatoes with creamy basil and spinach pesto recipe

3 ratings

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
Vegetarian
Gluten-free

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

If you haven't got any baby potatoes, try dicing a large white potato instead

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

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.
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.
Mix the potatoes with the pesto. Scatter with the whole basil leaves and serve warm.

See more Side dish recipes