Spring Salad with Hazelnut Pesto
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
½ large bunch flat leaf parsley, thick stalks discarded
100g gruyere cheese, grated
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
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.
Heat oil in frypan over medium heat. Add broccolini and fry 2-3 mins until flowers become lightly charred. Set aside.
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.
To serve toss potatoes in the pesto. Arrange on a platter with the charred broccolini and scatter with chopped hazelnuts.