29th May 2017
I love experimenting with different homemade pestos. One I’m particularly fond of in the summer is a lettuce pesto; this recipe is thinner than ordinary pesto to be more akin to a dressing.
Use absolutely any lettuce leaves you have, spicy leaves or rocket work particularly well but you really can use any. Simply whiz up the leaves with olive oil, Parmesan or Grana Padano cheese, pine kernels, lemon juice and a little garlic if you fancy too. Then smother on warm new potatoes. A delicious summary side dish.
500g new potatoes, scrubbed & skins left on (leave whole unless very big)
50g lettuce, rocket or salad leaves, washed and dried
60ml good olive oil
20g Parmesan or Grana Padano, finely grated
15g pine kernals
juice 1/2 lemon
1 clove garlic, finely chopped (optional)
salt and pepper
1) Cook the potatoes in boiling water until fully tender, this takes about 25 minutes but will obviously depend on their size. Drain.
2) Meanwhile blend all the other ingredients either by pulsing in a food processor or in a bowl with a hand held stick blender. Season with salt and pepper and more lemon juice to taste.
3) Combine the potatoes with the pesto dressing and serve warm or cold.