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Potatoes and rocket pesto

  • 10 minutes
  • 10 minutes
  • 6
Potatoes and rocket pesto

A quick way to jazz up new season's potatoes.


  • 750 grams baby new season potatoes, scrubbed
  • 50 grams baby rocket (5-6 cups)
  • 2 tablespoons olive oil
  • ΒΌ cup grated Parmesan or Pecorino cheese
  • 1 teaspoon minced garlic
  • 4 tablespoons toasted pinenuts


  1. Cook the potatoes in boiling salted water until tender. Drain.
  2. Place the rocket, oil, Parmesan cheese, garlic and half the pinenuts in a food processor and process until smooth. Season well with salt and pepper.
  3. Toss the potatoes, pesto and remaining pinenuts together and serve warm or at room temperature garnished with extra grated Parmesan or Pecorino cheese if wished.

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