Jersey Royals with Wild Garlic Pesto
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Feeds 3 - 4 people 
Prep time 5m
Cook time 20m
Description
Wild garlic pesto is popular for a reason: it’s incredibly delicious and easy to make. Although it’s wonderful on pasta, we also love it on freshly boiled Jersey Royal potatoes, which just happen to be in season at the same time. We love it when a plan comes together. This recipe is easily doubled. Store any leftover pesto in a jar in the fridge with a layer of olive oil on top.
- 200g wild garlic
- 500g Jersey Royals
- 100g Parmesan, grated
- 50g pine nuts
- 1 tablespoon lemon juice
- 6 tablespoons olive oil
- Cook the Jersey Royals in a pan of boiling salted water until just tender.
- Blanch the wild garlic briefly (1 minute) in boiling water, then drain (in a salad spinner, if possible).
- 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).
- Once the Jersey Royals are cooked, combine with as much of the pesto as you like.
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