Jersey Royal Potato and Watercress Pesto with Roasted Hazelnuts

A vibrant and earthy pesto using the delicate flavor of Jersey Royal potatoes, peppery watercress, and crunchy roasted hazelnuts. Perfect as a dip or tossed with pasta.

Prep Time

15 minutes

Total Time

40 minutes

Calories

467 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.33/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner

Cuisine:

Jersey•Italian•Mediterranean

Main Ingredient:

Pasta

Cooking Style:

Roasting

Ingredients

Servings

500gJersey Royal Potatoes(New potatoes, washed and scrubbed)

£2.50

100gWatercress(Fresh watercress, washed and dried)

£1.00

2clovesGarlic(Peeled)

£0.15

50gParmesan Cheese(Freshly grated. Jersey milk Parmesan or a similar hard cheese is ideal)

£1.75

50gRoasted Hazelnuts(Skin on or off, lightly toasted)

£2.25

100mlExtra Virgin Olive Oil(Good quality extra virgin olive oil)

£1.50

to tasteSalt

£0.05

to tasteBlack Pepper(Freshly ground black pepper)

£0.10

Total Cost

£9.30

£2.33 per serving

Instructions

1.
Preheat oven to 180°C (350°F). Spread the hazelnuts on a baking tray and roast for 8-10 minutes, or until lightly golden and fragrant. Allow to cool slightly.
2.
While the hazelnuts are roasting, boil the Jersey Royal potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain well.
3.
In a food processor, combine the cooked Jersey Royal potatoes, watercress, garlic, Parmesan cheese, and roasted hazelnuts.
4.
Pulse the mixture until coarsely chopped. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
5.
Season with salt and pepper to taste. Adjust the amount of garlic and Parmesan depending on your preference.
6.
Serve immediately as a dip with crusty bread or crackers, or toss with your favorite pasta. For pasta, add a little reserved pasta water to loosen the pesto if needed.

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My Notes

Nutrition Information

Nutrition per serving (200g)

467 kcal / 1954 kJ

Carbs

31.8g

12% of RDA

Fat

33.5g

48% of RDA

Protein

16.8g

34% of RDA

Detailed Breakdown

Fibre

5.9 g

20% of RDA

Sugar

3.9 g

4% of RDA

Sodium

275 mg

12% of RDA

Saturated Fat

6.9 g

35% of RDA

Chef's Tips

Roasting the hazelnuts brings out their nutty flavour. Be careful not to burn them.

If the pesto is too thick, add a little more olive oil or some of the water used to cook the potatoes.

For a creamier pesto, add a knob of Jersey butter while processing.

The pesto will keep in an airtight container in the refrigerator for up to 3 days. You can also freeze it in small portions.

Cooking Equipment

Oven

Food Processor

Large Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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