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