Wild Garlic & Hazelnut Pesto With Warm New Potatoes
"Pesto is a classic way to use wild garlic, and for good reason: it allows the delicate flavour to shine and lets the ingredient take centre stage. This version uses hazelnuts for a twist on the classic recipe. Full of monounsaturated fats and antioxidants, this pesto supports heart health and helps reduce inflammation. Leave the skin on the potatoes for added fibre, vitamin C and potassium, which support immune health, blood pressure and digestive health," says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
No items found.
Ingredients
- 50g wild garlic leaves, washed
- 40g toasted hazelnuts
- 40g parmesan, finely grated
- 3 tbsp olive oil
- Juice of ½ lemon
- 400g new potatoes
- Salt & black pepper
Method
- Boil new potatoes for 15–18 minutes until tender.
- Blend wild garlic, hazelnuts, parmesan, lemon juice and olive oil into a loose pesto.
- Drain potatoes and crush lightly with a fork.
- Toss warm potatoes with pesto and season to taste.
