Pesto Potato Salad

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This sunday I had a braai/BBQ with a bunch of friends, the tradition in our friendship group is to bring our own food and we cook it together. I love doing this as I get to see what other people like cooking and eating. A friend of mine, Kieran, is here from France and he made this delicious pesto potato salad adapted from the amazing Yotam Ottolenghi. It was so yummy I had to share it with all of you.

We served the salad with a bunch of different grilled meats (ribs, venison loin, boerewors and chicken skewers) and chilli garlic bread.

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INGREDIENTS

700g small new potatoes
1 cup frozen petite peas
1 cup fresh basil leaves
1/2 cup parsley leaves, plus more chopped leaves for garnish
1/3 cup pine nuts
1/2 cup grated Parmesan cheese
2 large garlic cloves, crushed
1 cup olive oil
1/2 teaspoon white wine vinegar
1 bunch mint, finely shredded
Salt and freshly ground black pepper, to taste


METHOD
Serves 5-6
Preparation 30 minutes


Cut the baby potatoes in half, chuck them in a pot with salted water, cover and bring to a gentle boil. Cook until tender, but not crumbling, 10 to 15 minutes. Add the peas to the boiling water for the last-minute of cooking. Drain and set aside.

While the potatoes are cooking, place the basil, parsley, pine nuts, Parmesan, and garlic in a food processor and blitz to a paste. Add the oil and pulse until you get a runny pesto. Pour into a large bowl.

Add the potatoes and peas to a bowl and toss with the pesto, vinegar and mint. Mix well, even crushing the potatoes slightly, so all the flavours mix. Taste and adjust the seasoning; be generous with the pepper.

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