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Saffron and Honey

Eat Chic

April 23, 2018

New potatoes with spring onion pesto

Sometimes, the best things are a happy accident – and this spring pesto is definitely one of them! It is so perfect on “smashed” potatoes, in salads or bowls, or with pita bread.

And what actually happened is that I had some spring onions left over after making poke (so good!) and wanted to use them up while they were still fresh and crisp.

I love spring onions and chives with potatoes – it’s such a natural marriage of flavors – so I thought about punching up the spring onions with other delicious things and adding cucumbers for some extra green and better texture.

This spring pesto will keep in the fridge, covered, for 3-4 days, but I bet it won’t last you that long! You can substitute it in as a super-charged salad dressing, add it to hummus as a dip or spread, or to minestrone or soup au pistou.


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New potatoes with spring onion pesto
Author: Saffron & Honey
Recipe type: Main
Cuisine: French
Prep time:  5 mins
Cook time:  10 mins
Total time:  15 mins
 
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.
3.5.3239

Simple can still be really unexpected and great!

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Reader Interactions

Comments

  1. Teresa says

    May 6, 2018 at 1:51 am

    This sounds lovely! Pesto is such an all-encompassing category – you can make the best of almost any green with a few complementary flavours. It’s more than time for a fresh spring meal of new potatoes, I think!

    Reply
    • saffronandhoney says

      May 6, 2018 at 6:40 pm

      I totally agree, Teresa! Thank you:)

      Reply
  2. Karen (Back Road Journal) says

    May 18, 2018 at 1:47 pm

    Oh you are such a clever girl, your spring pesto sounds great.

    Reply
    • saffronandhoney says

      May 18, 2018 at 2:16 pm

      Thanks so much, Karen!:)

      Reply

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Welcome to Saffron & Honey, my little place under the sun to cook and live colorfully. I'm Ksenia and I'm a cook, writer, and food photographer. Read More…

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