The Great Australian Cookbook

A filling side of pesto potatoes and a  simple garden salad make the pefect accompaniments for a BBQ or roast dinner. 


  • 20 baby potatoes, halved

  • Pesto

  • 2 big handfuls basil leaves, washed

  • 1 tbsp toasted pine nuts, plus extra untoasted pine nuts for garnishing

  • 2 tbsp finely grated Parmesan, with extra for garnishing

  • ½ lemon, juiced 

  • Salt and pepper

  • ½ cup olive oil

  • 1½ cups, dried bowtie pasta

  • Garden Salad

  • Cos lettuce, rinsed

  • 2 tomatoes, quartered

  • 1 baby cucumber, deseeded, finely sliced

  • Salt

  • 1 long green pepper

  • Fresh herbs, mint, parsley, chives

  • Dressing

  • 1 tsp whole grain mustard

  • 1 lemon, juiced

  • 1 tbsp pickle juice

  • Olive oil

  • Salt and pepper


  • 1.

    For the pesto, put all the ingredients in the blender and blitz until smooth but with a few small chunks. Season to taste.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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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