Author Notes
A fragrant and vibrant pesto that packs your potatoes with a proper punch. Also, any leftover pesto is great with grilled chicken or fish. —Thai Me Up Kitchen
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Ingredients
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500 grams
new potatoes
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65 grams
Thai basil leaves
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20 grams
coriander, leaves and stems roughly chopped
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2
garlic cloves
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1
green bird's eye chilli
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5 grams
mint leaves
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1 tablespoon
oyster sauce
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1 tablespoon
palm sugar
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1 tablespoon
rice vinegar
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1 tablespoon
neutral flavoured oil, such as rapeseed/canola
Directions
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In a pot of slightly salted water, boil the potatoes for about 15 minutes or until tender.
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In the meantime, whizz the rest of the ingredients in a food processor until nice and smooth.
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Drain the potatoes thoroughly, add 2-3 teaspoons of pesto and toss to cover evenly. Allow the pesto to sit on the hot potatoes for a minute or two to let the flavours soak in before serving.
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