Related
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Prep Time:
5m
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Cook Time:
20m
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Total Time:
25m
Ingredients
- 1 avocado
- 1/2 cup fresh basil leaves
- 1/4 cup slivered almonds
- 1 clove garlic, crushed
- 2 tablespoons olive oil, (plus 1 tablespoon extra for potatoes)
- juice of 1/2 lemon
- 1 kilogram dutch cream potatoes, washed and halved (or left whole if they are baby sized)
- 100 grams pancetta
- 150 grams semi-dried tomatoes
- chopped chives for garnish
Method
- Place the potatoes in a large saucepan and cover with cold water. Over a medium heat, bring to the boil with a lid on. Boil for 12-15 minutes until the potatoes are soft but not mushy. Drain in a colander, and then put the potatoes back in the saucepan. Pour 1 tablespoon of olive oil or basil-infused olive oil over them. Set aside to cool slightly.
- Place the avocado flesh, basil, almonds, garlic, 2 tablespoons of olive oil and lemon juice in the food processor and process till smooth. Set aside.
- Heat a non stick frying pan over medium and cook the pancetta until golden and crispy. Drain on paper towel and finally chop.
- When almost ready to serve, mix the pesto through the potatoes. I find this easiest to do in the large saucepan.
- Place the pesto potatoes in a serving bowl and add the tomatoes, crispy pancetta and chives.
