Rocket pesto potato salad

Yield: 1 servings

Measure Ingredient
2 kilograms Potatoes; (pontiac or desiree
\N \N ; or toolangi
\N \N ; delight)
2 cups Packed washed rocket leaves
½ cup Pistachio nuts
5 tablespoons Olive oil
3 \N Garlic clove; crushed
½ cup Freshly grated Parmesan
1 tablespoon Unsalted butter; cut into bits and
\N \N ; softened
1 \N Handful rocket leaves

Peel and cut the potatoes into thick slices then steam or boil them until just tender. Do not overcook because they will break up.

Meanwhile, make the pesto by processing the rocket with the pistachio nuts, olive oil and garlic cloves. Season to taste with salt and pepper.

Once the freshly cooked potatoes are just tender, drain them immediately then toss with the butter. Add the pesto and chopped rocket leaves and toss thoroughly.

Serve at room temperature with plenty of freshly ground black pepper.

Converted by MC_Buster.

Per serving: 2669 Calories (kcal); 113g Total Fat; (36% calories from fat); 55g Protein; 379g Carbohydrate; 31mg Cholesterol; 127mg Sodium Food Exchanges: 25 Grain(Starch); 1½ Lean Meat; ½ Vegetable; 0 Fruit; 21 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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