I was telling my mother today how much I love spring and its produce, the only thing is that the period goes by very fast and I don’t even have the time to get bored with foods like fresh asparagus, artichokes, rhubarb or wild garlic. This time I really was looking forward to making something with wild garlic; so I made a simple recipe with roasted potatoes and added a homemade wild garlic pesto with walnuts. The plus in this recipe is that the leftover pesto can be used later in many other dishes. The one I made yesterday I used it today on a tomato mozzarella salad. The traditional pesto should be made using a pestle and mortar but to speed up the process I went with my eighties blender (the modern one I owned took its last whizz on an experimental recipe some time ago). Anyway, take advantage of spring and its staple fruits (and veggies)!
Wild Garlic Pesto Potatoes
Recipe for 4-6
Prep time: 15 min (most of the prep time will take place while the potatoes are roasting)
Cook time: 50 min
For the potatoes:
600g new potatoes
Salt and pepper
For the wild garlic pesto:
40 g wild garlic (rinsed and dried)
2 tbsp. walnuts (I quickly dry roasted them)
5 tbsp. grated Parmesan
Heat oven at 200°C/180°C fan/gas.
Cut the potatoes in half and cook them in boiling water for 8-9 min then drain them.
Coat a baking tin with olive oil and add the potatoes. Pour 1 tbsp. olive oil and salt and pepper to taste. Bake for 20 min. then turn them around. Bake for another 15-20 min, until golden brown and soft inside.
While the potatoes are baking prepare the pesto. Roughly chop the wild garlic and place it in a blender with a splash of olive oil and optionally some salt and process. Add the walnuts and process again. Now add the Parmesan and more olive oil. Blend until smooth and add more olive oil until it has the desired thickness. Transfer to a jar as there will be extra left for other dishes you’re making (pasta, chicken, caprese salad…)
Once the potatoes are done add 1.5-2 tsp. of the pesto, toss and serve.