New Potatoes with Pea and Parsley Pesto
Servings: 6 servings
Ingredients
- 2 pounds new potatoes, rinsed (or any thin skinned potato, cut into bite sized pieces)
- 1 cup loosely packed parsley or cilantro leaves (tender stems included)
- 12 ounce pack frozen peas
- ¼ cup good quality extra virgin olive oil or as needed
- 1 jalapeno or other hot pepper seeded
- juice and zest of a lemon
- salt and pepper to taste
Instructions
- Using your preferred method, cook the peas until just crisp/tender. (I cooked mine in the microwave as the package indicated.)Set aside about a third of the peas.
- Place the rest of the peas in a food processor equipped with a chopping blade. Add the peppers, most of the parsley, olive oil, lemon juice, lemon zest and salt and pepper.Pulse until well combined and a rough paste has formed. Scrape the sides and add more oil as needed.
- Steam, boil or pressure cook the potatoes until soft. (I cooked mine in the pressure cooker with a cup of water on high for 15 min, then quick release. If you're using a different type of potato you'll want to double check the times for the instant pot.)
- Drain the potatoes as needed and add to a large bowl. Stir in the pea and parsley pesto. Crush and smash the potatoes with your spoon, leaving some intact. Stir in the reserved peas and parsley leaves.
- Taste and adjust the seasoning. Serve warm or room temperature.
Notes
If using freshly shelled peas you'll need about 2 cups. Bring a large pot of salted water to a boil and blanch the peas for a minute or two before draining and proceeding with the recipe.