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Spring Salad with Hazelnut Pesto

35' Medium 12345

Serves 6-8 as a side

40 chat potatoes
2 bunches broccolini, stalks cut into thirds, bottom thick stalks discarded (or reserved for another purpose)
1 tbsp Bertolli Gentile Olive Oil
Roughly chopped hazelnuts, to serve

PESTO
½ large bunch flat leaf parsley, thick stalks discarded
100g gruyere cheese, grated
50g hazelnuts
1 clove garlic
Juice of ½ blood orange (or normal orange, if out of season)
2/3 cup Bertolli Gentile Olive Oil
Sea salt and freshly cracked black pepper, to season

METHOD

STEP 1

Place potatoes into a saucepan and cover with cold water. Bring to the boil then cook for a further 20-25 mins until the potatoes are soft. Drain, set aside.

STEP 2

Heat oil in frypan over medium heat. Add broccolini and fry 2-3 mins until flowers become lightly charred. Set aside.

STEP 3

To make pesto, combine all ingredients except oil in a food processor. Blend until roughly chopped then, with the motor running, add oil in a thin stream until completely incorporated. Season to taste.

STEP 4

To serve toss potatoes in the pesto. Arrange on a platter with the charred broccolini and scatter with chopped hazelnuts.
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