New potatoes with mustard green pesto
A satisfying savoury side dish!
SERVES
4
TO
6
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
- Preheat the oven to 375° F (190° C).
- 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.
- Allow to cool at room temperature and squeeze to remove the soft roasted cloves. Add to a food processor.
- To the garlic in the food processor, add the mustard greens, cheese, almonds, avocado oil, and lemon juice, and season well with salt.
- Pulse the mixture to make a thick paste.
Salad
- In a large pot, combine the potatoes and enough cold water to cover.
- Season well with salt and boil around 20 to 25 minutes, until tender but not overcooked.
- Strain and while still hot, use a paring knife and a kitchen towel to remove the skins. Season with salt.
- In a bowl, toss the warm, peeled potatoes with the pesto and transfer them immediately to a serving dish.
- Garnish with crumbled feta, lemon zest, and cracked black pepper.
- Serve warm. Enjoy!
