Potato & egg salad with pea pesto
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Ingredients
8 exquisa potatoes, 4 eggs, 1 cup garden peas, basil, basil oil, parmigiano, salt, garlic, lemon juice, pine nuts, parsley.
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Who says that salads have to be boring? A big heaped dish of this gloriously succulent salad and I guarantee you will never put those two words in mind. The wonderful savoury pesto, fresh sweet peas and the big chunks of egg and potato are filling and comforting and it's full of good stuff for growing people!
1) Boil the potatoes in salted water for 15 minutes, adding the peas to the water in the last 3 minutes, then strain and set aside to cool. Once they are cool enough to touch, slice in half.
2) Hardboil the eggs for 12 minutes, then run under the cold tap and peel (my tip for peeling. Squash the egg with your palm and start from the top - if you get under the membrane the shell should spiral off, almost in one piece) Slice the eggs in half.
3) To make the pesto - add a good handful of fresh basil leaves to a mortar bowl and grind to a fine pulp. Sautee 1 crushed clove of garlic in basil oil and add to the mortar bowl along with a pinch of salt and a handful of pine nuts. Grind thoroughly, adding lemon juice, basil oil and parmeggian to taste.
4) Stir the potatoes and eggs gently into the pesto, add some freshly chopped parsley and serve warm or cold. If you're feeling extra indulgent, add some grated mozzarella to this heavenly salad.
