Pistachio pesto new potatoes
Vibrant watercress is at its best right now and, combined with fragrant tarragon and toasted pistachios, makes a fresh, peppery sauce for these Jersey Royals.
Ingredients
1 1/2 kg new potatoes, preferably Jersey Royals, large ones halved
75 g (3oz) pistachio kernels
1 large garlic clove, finely chopped
75 g (3oz) Parmesan or vegetarian Italian-style hard cheese, grated
150 g (5oz) watercress, any woody stalks removed, plus a few extra leaves to garnish
10 g fresh tarragon, leaves only
200 ml (7 fl oz (â…“ pint)) good-quality olive oil
Directions
Preheat oven to 200°C (180°C fan) mark 6. Bring a large pan of salted water to the boil. Add the potatoes and simmer for about 20min until completely tender. Drain well and set aside.
Meanwhile, spread out the pistachios in a roasting tin and bake in the oven for 3-5min or until toasted. Remove to a bowl to cool for a few min.
Put the pistachios in a food processor with the garlic, cheese, watercress, tarragon and olive oil. Season generously. Pulse to a chunky pesto, add 3-4tbsp water, if needed, to loosen to a sauce-like consistency.
Toss the potatoes with half the pesto and transfer to a warm serving dish. Serve with remaining pesto on the side, to spoon over.
Get ahead: Make the pesto up to a few hours ahead, cover and store in a cool place.