Pesto potato salad with parmesan crumbs is our new go-to summer dish – who wouldn’t love the flavours of a Jersey royal new potato served with a tasty, fresh basil pesto? Topped with crunchy parmesan crumbs for a great texture and flavour combination. Dripping in oil and pine nut flavours, this pesto potato salad with parmesan crumbs is going to go fast! A perfect dish to take to a BBQ or garden party, it’s easy to make and delivers on flavour. You can even keep it in the fridge for a couple of days afterwards so it’s a no waste recipe option.
- 700g baby new potatoes, halved if large
- Small bunch basil, roughly chopped
- Small bunch parsley, roughly chopped
- 2 cloves garlic, crushed
- 25g Parmesan, grated
- 6tbsp extra virgin olive oil
- For the Parmesan crumbs:
- 50g breadcrumbs
- 50g Parmesan, grated, plus extra shavings
- 1tbsp olive oil
Boil the potatoes in salted water for 12-15 mins until tender; drain and set aside.
Put the herbs, garlic, Parmesan, oil and 2tbsp water in a food processor and whizz until smooth.
Mix the pesto with the potatoes while still warm.
Meanwhile, to make the crumbs, heat oven to Mark 6/200°C. Mix the breadcrumbs together with the Parmesan and spread out on a lined baking tray. Drizzle with olive oil and transfer to the oven for 5-10 mins until golden and crunchy. Sprinkle over the potatoes and top with Parmesan shavings.
Top tip for making Pesto potato salad with Parmesan crumbs
If there’s any left over, add to a frittata the next day for a quick and filling supper.