Pesto potato salad with Parmesan crumbs Recipe

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  • Vegetarian

serves:

6

Skill:

easy

Cost:

cheap

Prep:

15 min

Cooking:

25 min

Nutrition per portion

RDA
Calories 280 kCal 14%
Fat 17g 24%
  -  Saturates 4g 20%

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.

Ingredients

  • 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

Method

  • 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.

More Recipe Ideas

Top Tip

If there’s any left over, add to a frittata the next day for a quick and filling supper.