British summer is in full swing and that means the disposable BBQs are out, music festivals, brimming beer gardens, avoiding sporadic showers, and people complaining that it’s too hot.
With all this gloriousness going on, why spend any unnecessary time inside?
Think of this dish as my high five to the lazy cook. Three steps and you’re done. The result is a fragrant and vibrant side dish that I like to serve with a simply grilled piece of chicken or fish. Oh, and bonus: if you have any pesto left over, freeze it in an ice cube tray and keep for later use.
Hey, you see what I did there? Another dish sorted for you.
And another high five for me.
Makes about 100ml of pesto
500g new potatoes
65g Thai basil leaves
20g coriander, leaves and stems
2 cloves garlic
1tbsp palm sugar
1tbsp oyster sauce
1tbsp rice vinegar
1 green bird’s eye chilli
5g mint leaves
1tbsp neutral oil, I used rapeseed oil
- In a pot of slightly salted water, boil the potatoes for about 15 minutes or until tender
- In the meantime, whizz the rest of the ingredients in a food processor until nice and smooth.
- Drain the potatoes thoroughly, add 2-3tsp of pesto and toss to cover evenly.
Tip: Don’t get crazy with it. This pesto packs a punch!