Method

1

To make pesto, place rocket, cashew, parsley, lemon juice, garlic and salt in a food processor and process until finely chopped. With motor running, add oil in a thin, steady stream until combined. Stir in grated parmesan and season. Cover and refrigerate for 3 hrs or overnight.

2

Cook potato in a pan of salted boiling water for 8-10 mins, until tender. Drain. Add half of pesto to warm potato and gently stir to coat.

3

Transfer to a bowl and top with extra rocket, cashews and shaved parmesan. Serve.

Prep Time20 minsCook Time10 minsYields4 Servings

You’ll only need half the pesto for this recipe. Place leftover pesto in a jar and cover the surface with olive oil. Store in the fridge for up to a week.

CategoryDifficultyIntermediate
 

Ingredients

 60 g Baby rocket, plus extra to serve
 ½ cup Chopped raw cashews, plus extra to serve (75g)
 1 cup Chopped flat leaf parsley
 Juice of 1 lemon
 ½ Garlic clove, peeled
 ½ tsp Salt
 1 cup Extra virgin olive oil (250ml)
  cup Grated parmesan (25g)
 ¼ cup Shaved parmesan (20g)
 1 kg Desiree potatoes, peeled, cut into 2cm pieces

Ingredients

 60 g Baby rocket, plus extra to serve
 ½ cup Chopped raw cashews, plus extra to serve (75g)
 1 cup Chopped flat leaf parsley
 Juice of 1 lemon
 ½ Garlic clove, peeled
 ½ tsp Salt
 1 cup Extra virgin olive oil (250ml)
  cup Grated parmesan (25g)
 ¼ cup Shaved parmesan (20g)
 1 kg Desiree potatoes, peeled, cut into 2cm pieces

Directions

1

To make pesto, place rocket, cashew, parsley, lemon juice, garlic and salt in a food processor and process until finely chopped. With motor running, add oil in a thin, steady stream until combined. Stir in grated parmesan and season. Cover and refrigerate for 3 hrs or overnight.

2

Cook potato in a pan of salted boiling water for 8-10 mins, until tender. Drain. Add half of pesto to warm potato and gently stir to coat.

3

Transfer to a bowl and top with extra rocket, cashews and shaved parmesan. Serve.

Warm Potato Salad with Rocket and Cashew Pesto