Pesto potato salad with Parmesan crumbs recipe

Pesto potato salad with parmesan crumbs is our new go-to summer dish - who wouldn't love the flavours of a Jersey royal new potato served with a tasty, fresh basil pesto? Topped with crunchy parmesan crumbs for a great texture and flavour combination. Dripping in oil and pine nut flavours, this pesto potato salad with parmesan crumbs is going to go fast! A perfect dish to take to a BBQ or garden party, it's easy to make and delivers on flavour. You can even keep it in the fridge for a couple of days afterwards so it's a no waste recipe option.

Ingredients

• 700g baby new potatoes, halved if large
• Small bunch basil, roughly chopped
• Small bunch parsley, roughly chopped
•  2 cloves garlic, crushed
•  25g Parmesan, grated
•  6tbsp extra virgin olive oil

For the Parmesan crumbs:

• 50g breadcrumbs
• 50g Parmesan, grated, plus extra shavings
• 1tbsp olive oil

Method

1. Boil the potatoes in salted water for 12-15 mins until tender; drain and set aside.
2. Put the herbs, garlic, Parmesan, oil and 2tbsp water in a food processor and whizz until smooth.
3. Mix the pesto with the potatoes while still warm.
4. Meanwhile, to make the crumbs, heat oven to Mark 6/200°C. Mix the breadcrumbs together with the Parmesan and spread out on a lined baking tray. Drizzle with olive oil and transfer to the oven for 5-10 mins until golden and crunchy. Sprinkle over the potatoes and top with Parmesan shavings.