Supergreens pesto potato salad

Supergreens basil pesto with warm potato, broccoli and crispy kale bowl

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Ingredients For the potatoes
  • 750g potatoes, peeled & cut into cubes (about 1.5cm)
  • sea salt
  • freshly ground black pepper
  • olive oil
  • juice of one lemon
For the pesto
  • 2 cups spinach, lightly packed
  • 1 cup kale, rinsed and de-stemmed, lightly packed – roughly 2 large leaves or 3 small leaves
  • 1 cup basil, lightly packed – roughly 14-15 basil leaves
  • 3/4 cup toasted almonds - (if using the Ceres Organics salted roasted almonds available in our shop there's no need to add salt to this recipe)
  • 1/2 cup olive oil
  • 1/4 cup Parmesan
  • 1/2 teaspoon sea salt
  • 3 large cloves garlic, peeled
  • juice of one lemon
For the salad base
  • 1 broccoli head
  • 6 kale leaves
Instructions  Start with the potatoes. Preheat the oven to 200°C. Place the potato cubes in an ovenproof dish, drizzle with olive oil, lemon juice and sprinkle generously with salt & pepper. Toss the mixture with your hands so the cubes are fairly well coated. Pop into the heated oven and set a timer for 35 minutes. To get evenly roasted cubes, try and remember to give them a stir every 10 minutes or so. While the potatoes are roasting, move onto the pesto. This step is super easy - simply add all the ingredients into a blender and whizz until smooth. You'll probably need to use a spatula once or twice while blending, and it's up to you how long you blend for - it depends on how coarse you like your pesto. When that's done, prepare your broccoli by slicing it into small, bite sized pieces and steam them for about 5-7 minutes, aiming for the broccoli to still be a little crunchy. Chop the remaining kale leaves into bite sized pieces add to your potato oven mix in the oven three minutes or so before the potatoes are up - give it a stir around so the kale gets doused in the yummy olive oil and lemon juices. When the kale has crisped up, remove the kale and potato mix from the oven, put into big serving bowl and add your broccoli. Finally, stir in several generous tablespoons of the pesto - you can use all of the pesto if you like it strong, or keep some aside for another day. It will keep well for 5 days. Enjoy! Shopping list for supergreens basil pesto with warm potato, broccoli and crispy kale bowl

Add the ingredients to your Munch Crunch Organics food box and get cooking!


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