Garden Cress Pesto Potato Salad
1/2 tbsp roasted pinenuts
2 tbsp garden cress
3 t avocado oil
1 1/2-2 t grated vegetarian parmesan
1/2 t white wine vinegar
1-2 cloves garlic
300g washed baby new potatoes
Place all ingredients, except potatoes, in a processor or mortar.
Process or grind to a paste. Season only with salt. Set aside.
Quickly wash the potatoes and place in an unsalted pot of water.
Boil the potatoes until they're just tender.
Drain potatoes. Halve or quarter them to your own preference.
Place them in a bowl. Pour over the pesto. Toss well.
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