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How to make Creamy pesto potatoes

Yield = 6
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 800g (about 18) chat (small coliban) potatoes
  • 125ml (1/2 cup) buttermilk
  • Salt & freshly ground black pepper
  • 4 ripe tomatoes, cut into thick wedges
  • 1 radicchio, leaves separated, washed, dried, larger leaves torn

Basil pesto

  • 45g (1/4 cup) pine nuts
  • 1 1/2 cups fresh basil leaves
  • 2 small garlic cloves, halved
  • 60g (3/4 cup) shredded parmesan
  • 5 tablespoons olive oil

Method

  • Step 1 Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 15 minutes or until just tender. Drain well and set aside to cool slightly. Cut the potatoes in half and place in a large bowl.
  • Step 2 Meanwhile, make pesto: Preheat oven to 180C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.
  • Step 3 Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.
  • Step 4 Whisk together the pesto and buttermilk in a large jug. Taste and season with salt and pepper.
  • Step 5 Combine the potato and tomato in a large serving bowl. Drizzle with dressing and gently toss until well combined. Add the radicchio and toss until just coated in dressing. Serve immediately.