Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires
Gorgeous fresh new potatoes are beautiful at this time of year and they make a wonderfully simple salad if you have a jar of pesto in the fridge. Store bought is fine, but it is easy to make and a great way to use up excess greens and herbs. We made this one from ingredients gathered at the Tauranga Farmers Market on a beautiful Summer’s morning.
1–2 cloves garlic
4–6 cups of greens (rocket, basil, parsley, kale, spinach…)
zest of 1 and juice of 2 large lemons
1 cup grated Parmesan cheese from Wholesmoked (or try Mount Eliza’s Farmhouse Cheddar)
½ cup extra virgin olive oil
salt & pepper
Place all the ingredients except the oil and salt and pepper into a food processor. Then, with the motor running, slowly drizzle in the olive oil until you have a fine consistency. Taste and season with salt and pepper. (At this stage you can store the pesto in an airtight container in the fridge.)
Toss a generous dollop or two with cooked baby potatoes. For this you want a waxy variety. I used some from Cato’s who can steer you in the right direction.