Recipe - Rocket Pesto Potato Salad

2 kg Potatoes; (pontiac or
desiree
; or toolangi
; delight)
2 cup Packed washed rocket leaves
One half cup Pistachio nuts
5 tablespoon Olive oil
3 Garlic clove; crushed
One half cup Freshly grated Parmesan
1 tablespoon Unsalted butter; cut into
bits and
; softened
1 Handful rocket leaves

Peel and cut the potatoes into thick slices then steam or boil them until
just tender. Do not overcook because they will break up.

Meanwhile, make the pesto by processing the rocket with the pistachio nuts,
olive oil and garlic cloves. Season to taste with salt and pepper.

Once the freshly cooked potatoes are just tender, drain them immediately
then toss with the butter. Add the pesto and chopped rocket leaves and toss
thoroughly.

Serve at room temperature with plenty of freshly ground black pepper.

Converted by MC_Buster.

Per serving: 2669 Calories (kcal); 113g Total Fat; (36% calories from fat);
55g Protein; 379g Carbohydrate; 31mg Cholesterol; 127mg Sodium Food
Exchanges: 25 Grain(Starch); 1 One half Lean Meat; One half Vegetable; 0 Fruit;
21 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.