All recipes
Hazelnut Pesto Potato Salad + Hot Honey
V
V*
DF
GF
Serves
4 (as a side)
Cook Time
25-30 minutes
Ingredients
For the Potatoes
- Jersey Royal potatoes |1.5 kg| other small varieties work fine too
- Salt | | for boiling
For the Hazelnut Pesto
- Hazelnuts |60g| blanched and roasted
- Fresh basil |50g| stems removed
- Garlic |1 small clove|
- Extra mature cheddar |25g| 4 tbsp nutritional yeast or 25g plant-based parmesan for vegan
- Lemon juice |Juice of ½|
- Extra olive oil |80ml| good quality
- Salt and pepper | | to taste
For the Hot Honey
- Runny honey |100ml| agave or maple syrup for vegan
- Korean red pepper flakes (gochugaru) |1 tsp|
- Chilli flakes |½ tsp|
- Apple cider vinegar |2 tsp| other white vinegars work too
Ingredients
For the salad
Method
Cook the potatoes
- Add the potatoes to a pot, cover with cold water and a generous pinch of salt, bring to the boil and simmer for 12-15 minutes until fork tender, turn off the heat and allow to finish cooking in the water for 5 minutes
- Drain then leave to steam dry and cool down
Make the hot honey
- Add the honey, gochugaru, chilli flakes and vinegar to a small saucepan
- Simmer gently for 5 minutes, stirring occasionally, until slightly thickened and infused
- Remove from heat
Make the pesto
- If the hazelnuts are untoasted, toast them in a dry frying pan over medium heat for 4-5 minutes until golden and fragrant
- Transfer to a food processor with the basil, garlic, parmesan, lemon juice and a pinch of salt and pepper
- Blitz to a rough paste
- Add the olive oil and blitz again
- Taste and adjust seasoning and consistency
Serve
- Toss the cooled potatoes pesto in a large bowl
- Transfer the potatoes to a serving dish
- Dollop over any remaining pesto
- Drizzle generously with hot honey and serve
Method
The Method for the Recipe Content Goes Here
- Enter step one for the recipe here
- Enter step one for the recipe here and any further information.
- Enter step three for the recipe here.
hazelnut-pesto-potato-salad-hot-honey