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Potato and asparagus pesto salad
June 2019
Reading time 4 minutes
I think of this salad as a real ‘throw-it-together’ recipe. Fresh pesto is not at all difficult to make, and will keep for several weeks if stored in the fridge.
  • Olive oil, for frying
  • 125g asparagus tips
  • 500g baby new potatoes, cooked and cooled
  • 50g rocket leaves
  • 190g jar sunblush tomatoes, drained
  • Parmesan cheese, freshly grated
  • For the pesto:
  • 100g pine nuts
  • 200ml extra virgin olive oil
  • 75g Parmesan cheese, grated
  • 1 large bunch of basil leaves
  • Squeeze of lemon juice
  • 2 garlic cloves
  • Salt and freshly ground black pepper
  1. First make the pesto. Dry-fry the pine nuts until golden, then transfer to a blender or food processor. Add the remaining ingredients, apart from the seasoning, and blitz to a smooth purée. Season to taste, then place in a screwtop jar, top with a spoonful of oil to seal, and store in the fridge. 
  2. Heat a little oil in a griddle pan and chargrill the asparagus for a few minutes until tender and slightly blackened. 
  3. Put the remaining salad ingredients into a serving bowl, add the asparagus and two tablespoons pesto and mix well. Season, sprinkle with some Parmesan and serve immediately.

©Alex Hollywood. Recipes taken from My Busy Kitchen by Alex Hollywood (Hodder & Stoughton £25)

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