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Pesto Verde

Roasted Garlic & Pesto Verde Mashed Potatoes

Ingredients

10 cloves Garlic, unpeeled

1 tsp EV Olive Oil

6 medium sized Rooster Potatoes, peeled and cut into evenly sized chunks

70g Butter

4 tbs Pesto Verde

Sea Salt & freshly milled Black Pepper to taste

 

Method

1. Heat oven to 180*. Place the garlic cloves in a small metal roasting tin and drizzle with oil. Cover with tin foil and roast for 25 minutes.

2. Put the potatoes in pot with cold salted water to cover. Bring to a gentle boil and simmer until tender. Drain and dry as normal and then mash.

3. When cool enough to handle, squeeze the soft sweet cooked garlic centre into a small bowl and mash with a fork.

4. Put butter and garlic in a small saucepan and only heat until butter is melted.

5. Add to mashed potatoes. Check and adjust seasoning.

6. Place potatoes in a serving bowl and partially fold in the Pesto Verde to create a swirl like effect.

 

Gluten-Free

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Pesto Verde Potato Salad

Ingredients

1 kg bag Baby Potatoes, cut into evenly sized pieces

3 tbs Olive Oil

Sea Salt & freshly milled Black Pepper

100g Green Beans, cut into short lengths & blanched

50g frozen Peas, blanched

50g whole Hazelnuts, toasted to golden

 

Dressing

50ml EV Olive Oil

15ml White Wine or Cider Vinegar

Juice & zest of half lemon

1 Garlic clove, crushed

3 tbs Pesto Verde

Sea Salt & freshly milled Black Pepper

 

Garnish

Chopped fresh Mint and shaved Parmesan cheese.

 

Method 

1. Heat oven to 200*. Toss potatoes in oil, salt and pepper and place on a baking sheet. Cook for 30 minutes or until tender.

2. Blanch green beans and peas.

3. While still warm, place cooked potatoes, blanched veggies and hazelnuts in a bowl and drizzle with dressing. Toss until well coated adding salt & pepper if required.

 

Gluten-Free

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Pesto Verde Orzo Salad

Ingredients 

225g dry Orzo pasta

35g toasted pine nuts

150g fresh Green Beans, topped, tailed & blanched

150g fresh or frozen Peas, blanched

2 x Large handfuls of washed Baby Spinach, chopped

 

Dressing

EV Olive Oil

3 x tbs Pesto Verde, at room temperature

2 x tbs White Wine Vinegar

Sea Salt & freshly ground Black Pepper

Combine all ingredients in jam jar and shake well to combine. 

 

Garnish

Freshly torn Basil and parmesan shavings to garnish.

 

Method

1. Heat salted water and cook pasta to al dente.

2. Blanch beans and peas and set aside.

3. Drain pasta and add dressing while still warm.

4. Add beans, peas, spinach and pine nuts to dressed pasta.

5. Combine well and adjust seasoning if necessary.

 

Make Gluten-Free

Replace orzo pasta with gluten-free alternative - e.g. rice.

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