co­rian­der pesto potato salad

Sunday Tasmanian - Tassie Living - - TASTE -

1kg baby ( new) pota­toes 340g ap­ple cu­cum­bers, peeled, de­seeded and thinly sliced 6 mar­i­nated ar­ti­choke hearts, quar­tered baby ( mi­cro) shiso leaves, to serve co­rian­der pesto 1 cup co­rian­der leaves ¼ cup ( 40g) blanched al­monds, toasted 1 clove gar­lic, crushed 1⁄3 cup ( 25g) finely grated parme­san 2 ta­ble­spoons white bal­samic vine­gar ½ cup ( 125ml) olive oil sea salt and cracked black pep­per Place the pota­toes in a saucepan of salted cold water over high heat. Bring to the boil and cook for 18- 20 min­utes or un­til ten­der. Drain, al­low to cool slightly and re­move the skins. To make the co­rian­der pesto, place the co­rian­der, al­monds, gar­lic, parme­san, vine­gar, oil, salt and pep­per in a food pro­ces­sor and process un­til a paste forms. Place in a bowl with the pota­toes, cu­cum­ber, ar­ti­chokes, salt and pep­per and toss to coat. Top with the shiso leaves to serve. Serves 4.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.