New potatoes with spring onion pesto
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Recipe type: Main
Cuisine: French
Prep time: 
Cook time: 
Total time: 
 
A happy accident, this spring onion pesto brings the best of all of the flavors of the season! Serve it with potatoes, soups, or salads.
Ingredients
  • 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
Instructions
  1. Wash and roughly chop all of the vegetables. There is no need to peel the cucumber.
  2. Then, combine all of the until smooth in a food processor, slowly adding in the olive oil.
  3. The cucumbers will make the pesto less thick and a little more spreadable.
  4. 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/