NEW POTATOES, GREEN BEANS, PEAS & PESTO

Eat Local Volume 1

New potatoes aren’t a variety of potato; rather, they are potatoes dug early in the season. They are waxy and have a thin papery skin — perfect for steaming or mashing. New potatoes squeak and squeal of spring. Tossed with spring vegies, herbs and a pesto dressing, this salad is tasty served with barbecued meat or fresh seafood.

Ingredients

½ bunch basil, leaves picked

½ bunch mint, leaves picked

2 cloves garlic

80 g pine nuts or roasted blanched almonds

50 g pecorino cheese, finely grated zest and juice from one lemon

50 ml extra virgin olive oil sea salt black pepper, freshly ground

600 g new potatoes, cut in halves or thirds

200 g stringless green beans, diagonally cut in half widthwise

150 g fresh peas (frozen okay) extra virgin olive oil

20 g extra pecorino cheese

Method

Place herbs, garlic, nuts, cheese, zest, lemon, oil and seasoning in a food processor, process to a puree consistency and refrigerate.

Place the potatoes in a medium saucepan, cover with plenty of cold water and bring to the boil. Cook for 8–10 minutes or until tender. Drain and set aside. Bring another saucepan of water to the boil. Add the beans and cook for 3 minutes, then remove and chill in iced water. Set aside. Add the peas and cook for 2 minutes, chill in iced water and set aside. In a large mixing bowl, mix together the potatoes, beans, peas and pesto dressing. Drizzle with olive oil and finely grate a little pecorino cheese on top.