Friday, August 8, 2008
Lemony Pesto Potatoes
1 lb waxy potatoes, halved if large (I used Yukon Gold)
1 small red onion, halved and sliced
200g bag spinach leaves (I did a rough chop)
3 tablespoons olive oil (I doubled the potatoes, but kept oil at same amount)
2 tablespoons pesto
juice of 1 lemon
Boil the potatoes for about 15 minutes or until tender. Drain, then return to the pan and roughly crush with a fork.
Tip in the onion and spinach leaves. Pour over the olive oil, pesto and lemon juice, season to taste and toss to coat everything in the dressing. Serve warm with sausages, chicken or steak.