Hard boil 6 eggs .
Blanch 150gm of green peas ( frozen peas are ok ) in boiling water for 30 seconds , drain and set aside .
In a separate pot of water , cook 800gm of new season potatoes with their skin on until soft but not falling apart.
To prepare a runny pesto place
20 gm of basil leaves
20 gm of parsley leaves
60 gm of pine nuts
60 gm of grated parmesan
2 dsp of crushed garlic
In a food processor and blitz to a paste .
Add 200ml of olive oil and pulse till you get a runny pesto.
Drain the potatoes and cut them in to quarters .
Place these into a large bowl and toss them with the pesto , the potatoes will absorb more flavour when hot.
Add 1 tbs of white wine vinegar
A handful of chopped mint leaves
Season generously with pepper .
Blanch 150gm of green peas ( frozen peas are ok ) in boiling water for 30 seconds , drain and set aside .
In a separate pot of water , cook 800gm of new season potatoes with their skin on until soft but not falling apart.
To prepare a runny pesto place
20 gm of basil leaves
20 gm of parsley leaves
60 gm of pine nuts
60 gm of grated parmesan
2 dsp of crushed garlic
In a food processor and blitz to a paste .
Add 200ml of olive oil and pulse till you get a runny pesto.
Drain the potatoes and cut them in to quarters .
Place these into a large bowl and toss them with the pesto , the potatoes will absorb more flavour when hot.
Add 1 tbs of white wine vinegar
A handful of chopped mint leaves
Season generously with pepper .
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