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

Level

Easy

Yields

4 servings

Cost

£2.33

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

The Method

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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