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