So the way it works in my house is, if you are green, you are going to be made into pesto.

Watercress has turned up in my veg box a few times this summer and it was a natural victim of this phenomenon.

But I have also mentioned recently that I entirely too much spaghetti, so I needed some new things to do with pesto. Using it for a potato salad made a lot of sense- its a little healthier and lighter than mayo and with so much flavour going on you don’t miss the creamy mayo sauce.

This works either warm or cold. Today I made it into a brunch, served warm with a poached egg and some cherry tomatoes. Last time I made it, I had it cold at a picnic. Both were deeeelicious.

Ingredients

Enough to serve 4 as a side dish

680g or 1.5lbs potatoes, chopped
35g or 1 stuffed cup of watercress leaves
35g or 1/4 cup toasted pine nuts
Juice of 1/2 lemon
2-3 garlic cloves
Handful of basil leaves
15g or 1/3 cup grated parmesean (or vegetarian parm style cheese)
1/3 cup extra virgin olive oil

Boil your potatoes for about 20-25 minutes, until soft.

In the meantime, combine all of the ingredients for the pesto except the oil in a food processor. Pulse until well mixed, and then pour in the oil slowly while blending until fully incorporated.

Mix the pesto into the potatoes, either still warm or after letting them cool.

As brunch, with cherry tomatoes and poached egg