Baby new potatoes are quintessentially summer. This mint pesto offers a refreshing change to the traditional tossing with butter and fresh mint leaves.

Ingredients

• 1 1/2 cups fresh mint leaves
• 1/2 cup fresh parsley leaves
• 2 clove garlic, crushed and peeled
• 1/2 cup toasted pinenuts
• 1/2 cup grated Parmesan cheese
• between ¼ cup - 6 tblsp olive oil
• salt and freshly ground black pepper to season
• Baby new potatoes (allow 3-4 depending on size, per person)
• boiling salted water

Method

1. In a food processor put the mint, parsley, garlic, pinenuts and parmesan cheese. Process until chopped and then gradually pour the oil down the feed tube to make a thick paste. Add more oil if wished. Season with salt and pepper.
2. Scrub the potatoes but do not peel. Cook the potatoes in their skin in boiling salted water until just cooked. Drain well. Toss with the pesto and serve.