Well hello flavour!
Crunchy potatoes with a fresh & zingy pesto made with parsley, basil, lemon and toasted pumpkin seeds.
The perfect dish to sit along something bbq’d or something more traditional like a Sunday lunch.
I love to play around with different pestos and the addition of pumpkin seeds (which I toasted) makes a lovely addition, and lets face its a 100 times cheaper than pine nuts! You can use toasted sunflower seeds too.
The recipe makes more pesto than you need but extra will be a delicious addition to salads, bruschetta or pasta.
Serves 2 with lots or 4 as a tiny side