A filling side of pesto potatoes and a simple garden salad make the pefect accompaniments for a BBQ or roast dinner.
For the pesto, put all the ingredients in the blender and blitz until smooth but with a few small chunks. Season to taste.
For the garden salad, Tear the lettuce and place in a bowl; add the tomatoes and cucumber, season with salt. Add the green pepper and herbs, using clean hands, carefully mix.
For the dressing, place the mustard in a bowl, squeeze in the lemon juice, pour in the pickle juice and drizzle in olive oil, season and mix well to combine. Drizzle over the salad and transfer into a serving bowl.
For the potatoes, place the potatoes in a large saucepan; add enough cold water to just cover. Place over a high heat and bring to the boil, reduce to a simmer and simmer for 8-10 minutes or until cooked. Drain, place back over heat and shake, this will steam off the excess moisture. Add some pesto and mix to combine, season and transfer into a serving dish.
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