New Potatoes with Mustard Green Pesto

Ease of Preparation: Easy

Yield: Serves 4-6

New Potatoes with Mustard Green Pesto

Spring veggies like new potatoes and mustard greens feature in this satisfying savoury side dish, the potatoes are boiled and peeled and dressed up with the bright green pesto for a striking presentation.

Ingredients:

Mustard Greens Pesto:

• 2 heads garlic
• ½ 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
• ¼ cup (60 ml) almonds, toasted
• 2 lemons, juice
• Salt

Salad:

• 2 pounds (907 g) red skin new potatoes
• Boiling salted water
• Mustard Greens Pesto
• Crumbled feta cheese, for garnish
• Zest of 1 lemon, for garnish
• Salt and black pepper

Method:

For the Mustard Greens Pesto:

Preheat 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, lemon juice, and season well with salt.

Pulse the mixture to make a thick paste.

For the Salad:

In a large pot, combine the potatoes and enough cold water to cover.

Season well with salt and boil around 20-25 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 immediately to a serving dish.

Garnish with crumbled feta, lemon zest, and cracked black pepper.

Serve warm.