Pesto Potato Salad

Add a touch of Italian flavour to your traditional potato salad with home-made pesto, perfect for a lazy Sunday lunch

Ingredients

• 1kg Baby Potatoes
• 250ml Grated Parmesan Cheese
• 375ml Basil Leaves
• 80-100ml Olive Oil
• 5ml Chopped Garlic
• Salt & Pepper
• 50g Pine Nuts

Method

1. Wash the potatoes and put them in a pot with water
2. Bring to the boil and boil for 10 minutes
3. Put the pot into the Wonderbag and seal tightly
4. Set aside for 4 hours or overnight
5. Remove from the bag and drain.
6. Put the basil, garlic, pine nuts and Parmesan if a food processor and pulse twice.
7. With the machine running, add in the olive oil to form a smooth paste.
8. Season with salt and pepper
9. Cut the potatoes in half and mix with the pesto while still warm.
10. Season well and serve