Pesto Potatoes
  • 45g basil (I use half fresh and half frozen. Frozen won't give such a bright vibrant green.)
  • 30g toasted pine nuts (Whenever toasting pine nuts I do loads more than I need so I can keep them for another day)
  • 20g Parmesan cheese, grated
  • 1-2 garlic cloves (I find two cloves gives quite a strong taste of garlic but it depends on the clove size)
  • 3-4 tbsp olive oil (You can add more if you like a runnier mix)
  • A handful of leftover cooked new potatoes (or any variety of potato will work as long as they are cooked through)
  1. Put your basil, garlic, Parmesan and olive oil into a blender and blitz.
  2. Next, add in the pine nuts. I do the pine nuts later as I feel it's nice to get a bit of texture from them so they are not a complete puree but that's just a personal thing.
  3. Add seasoning to taste.
  4. Get some cooked potatoes and cover with pesto. It's delicious and kids that love pesto with love this dish!
If you want to keep your pesto in the fridge, just keep it in a bowl or jar but do cover it with a slick of olive oil to stop any exposure to the air. This will stay fresh for days or even all week.

However, the best thing to do is freeze it in ice cube trays and have to hand whenever you might need it.
Recipe by Cooking Them Healthy at