Seasonal Spring Veg Mix (Print Version)
# Ingredients:
→ Main Ingredients
01 -
500g baby Jersey potatoes
02 -
150g frozen green broad beans
03 -
150g frozen sweet garden peas
04 -
250g fresh asparagus spears
05 -
Small bunch of pea shoots
06 -
Freshly cracked black pepper
07 -
Small pinch of sea salt flakes
→ Wild Garlic Pesto
08 -
75g fresh wild garlic leaves, washed
09 -
Handful of fresh basil
10 -
150ml good quality olive oil
11 -
20g toasted pine nuts
12 -
1 tsp briny capers
13 -
10g finely grated Pecorino cheese
# Instructions:
01 -
Toss the wild garlic, basil, oil, pine nuts, capers and Pecorino into a blender. Pulse until you get a chunky mix - make it as smooth or rough as you want. You'll notice a bright green color from those garlic leaves.
02 -
Scoop your fresh pesto into a small container and put it aside for now.
03 -
Cut any bigger Jersey potatoes in half so they cook evenly. Drop them all in a big pot of water, let it bubble up, then turn down to a gentle simmer. They'll need about 10 minutes until they're soft when you poke them.
04 -
While your potatoes are bubbling away, get another pot of water boiling. Throw in your asparagus, peas, and broad beans for just 1 minute. Drain them right away so they stay crisp.
05 -
Drain your cooked potatoes and let them steam off for a minute. Then toss them with about two-thirds of your pesto until they're nicely covered.
06 -
Spread the warm, pesto-coated potatoes across a big serving plate. Scatter the green veggies on top.
07 -
Drizzle the leftover pesto all over. Add a bit of black pepper and a tiny sprinkle of sea salt. Top with fresh pea shoots and serve while it's warm.
# Notes:
01 -
You can also use this tasty pesto on grilled meats, roasted veggies, or mixed with your favorite pasta.
02 -
Try adding some crumbled blue cheese, halved cherry tomatoes, sliced red onion, or fresh herbs for something different.
03 -
A tangy apple cider dressing makes a nice alternative if you're out of pesto ingredients.