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New potatoes with mustard green pesto

Ingredients

Mustard Green Pesto

  • 2 heads garlic
  • 1/2 cup (120 ml) avocado oil, plus extra for roasting garlic
  • 4 cups (950 ml) roughly chopped mustard green leaves, tightly packed
  • 1 cup (240 ml) finely grated Asiago cheese
  • 1/4 cup (60 ml) almonds, toasted
  • 2 lemons, juice
  • Salt, to season

Salad

  • 2 pounds (907 g) red skin new potatoes
  • Crumbled feta cheese, for garnish
  • Zest of 1 lemon, for garnish
  • Salt and black pepper, to season

Directions

Mustard Greens Pesto

  1. Preheat the oven to 375° F (190° C).
  2. Remove the tops of the garlic heads, drizzle with avocado oil and season with salt. Wrap in foil and roast in the oven for 30 minutes.
  3. Allow to cool at room temperature and squeeze to remove the soft roasted cloves. Add to a food processor.
  4. To the garlic in the food processor, add the mustard greens, cheese, almonds, avocado oil, and lemon juice, and season well with salt.
  5. Pulse the mixture to make a thick paste.

Salad

  1. In a large pot, combine the potatoes and enough cold water to cover.
  2. Season well with salt and boil around 20 to 25 minutes, until tender but not overcooked.
  3. Strain and while still hot, use a paring knife and a kitchen towel to remove the skins. Season with salt.
  4. In a bowl, toss the warm, peeled potatoes with the pesto and transfer them immediately to a serving dish.
  5. Garnish with crumbled feta, lemon zest, and cracked black pepper.
  6. Serve warm. Enjoy! 


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