Jersey Royals with Wild Garlic Pesto
Drogo
3 - 4
5 minutes
20 minutes
Jersey Royals with wild garlic pesto is one of those rare spring dishes where two seasonal favourites peak at exactly the same time and finish each other's sentence. This Jersey Royal potato recipe sees freshly boiled Jersey Royal potatoes, with their thin papery skins and clean, faintly sweet flavour, tossed warm with a fresh wild garlic pesto built around toasted nuts, hard cheese and good olive oil.
The dish takes around 20 minutes from start to plate, the recipe doubles easily, and any leftover pesto keeps well in a jar in the fridge under a thin layer of oil.
Overall, this recipe offers a relaxed, considered spring potato side that works as well at a Sunday lunch as it does next to a piece of grilled fish or lamb.
Ingredients
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200g wild garlic
- 500g Jersey Royals
- 100g Parmesan grated
- 50g pine nuts
- 1 tablespoon lemon juice
- 6 tablespoons olive oil
Directions
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- Step 1, Cook the Jersey Royals in a pan of boiling salted water until just tender.
- Step 2, Blanch the wild garlic briefly (1 minute) in boiling water, then drain (in a salad spinner, if possible).
- Step 3, Lightly toast the pine nuts in a dry pan and combine the wild garlic, Parmesan, lemon juice olive oil and a small pinch of salt in a blender. Pulse to combine (you want to leave some texture to the pesto).
- Step 4, Once the Jersey Royals are cooked, combine with as much of the pesto as you like.
Ingredients you'll need
