New potatoes with spring onion pesto
Author: Saffron & Honey
Recipe type: Main
Cuisine: French
Prep time:
Cook time:
Total time:
- half a large cucumber
- 3 tablespoons good parmesan
- 2 tablespoons olive oil
- 4-5 stems of spring onions, roughly chopped
- 1 large clove garlic
- small pinch of salt
- new potatoes, roasted, for serving
- Wash and roughly chop all of the vegetables. There is no need to peel the cucumber.
- Then, combine all of the until smooth in a food processor, slowly adding in the olive oil.
- The cucumbers will make the pesto less thick and a little more spreadable.
- After you have roasted the potatoes (at 400F) smash them with a fork and top with pesto right before serving.
Recipe by Saffron and Honey at https://saffronandhoney.com/spring-pesto/
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