This dish is a fantastic way of showcasing potatoes in all their glory. It has all the fresh, rich, zingyness of a wonderful pesto, mixed with the creamy, silky, satisfaction of a potato salad. Served as a side to a BBQ or piled on a plate for lunch, this is a recipe you’ll keep coming back to!
1kg new potatoes
60g fresh basil
100g pine nuts
2 tbsp nutritional yeast
1 small clove garlic
50ml olive oil
Salt and pepper to taste
4 tbsp vegan mayonnaise
200g garden peas
Prepare the potatoes | Cut any larger potatoes in half | Put the potatoes in a saucepan, cover with cold water, add a big pinch of salt, put the potatoes, put the pan on the stove, bring to the boil and simmer for 12-15 minutes until the potatoes are tender. For the last 2 minutes of cooking, add the peas to the pan with the potatoes.
Make the pesto | Pick the basil leaves | Peel the garlic | Halve the lemon and squeeze the juice into a food processor, catching any pips in your free hand | Add the basil, pine nuts, nutritional yeast, garlic and olive oil to the food processor and blitz into pesto | Taste and season to perfection with salt and pepper
Finish the dish | Add the pesto and vegan mayonnaise to a mixing bowl and stir to combine | Add the garden peas to the pan of potatoes and simmer for the last 2 minutes | Drain the potatoes and peas with a colander and shake to get rid of as much water as possible | Transfer the potatoes and peas to the mixing bowl and fold into the pesto to coat | Sprinkle over the rocket and serve immediately as a flavourful side
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BOSH! was created by Henry Firth & Ian Theasby