Prawn, pesto & roast potato salad

Cooking Salads Prawn, pesto & roast potato salad

Use your Christmas leftovers to create this delicious prawn, pesto and roast potato salad.

Lables: Egg free Fish free Gluten free Soy free Wheat free
  1. Place the potatoes into a large deep frying pan and spray with oil. Toss to coat. Heat over medium heat, turning occasionally, for about 5 mins or until warmed through.
  2. Process the basil, garlic, pine nuts and parmesan in a food processor until finely chopped. With the motor running, gradually add the oil until well combined. Season with salt.
  3. Combine the potatoes, prawns and tomatoes in a large bowl. Add half the pesto and toss to combine. Add a little more pesto to taste. Serve with remaining pesto, if desired.

If you liked the recipe "Prawn, pesto & roast potato salad", tell your friends about it!

1 bunch basil, leaves picked
2 garlic cloves
1/4 cup pine nuts, toasted
1/4 cup freshly grated parmesan
1/3 cup extra virgin olive oil
About 4 cups leftover roast potatoes
Spray olive oil
450g cooked prawns, peeled, tails on
1 cup semi-dried tomatoes, roughly chopped

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
Posted by

Rate the recipe Prawn, pesto & roast potato salad

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments