New potatoes with creamy basil and spinach pesto recipe
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
- 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
of the reference intake
- 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.
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