Potato, Zucchini, Kale Pesto, Pine Nuts, Mint & Buffalo Bocconcini
This dish makes a great stand alone lunch, or a wonderful side or accompaniment to a dinner or ‘bring a plate’ meal with friends.
You can substitute the kale in the pesto for almost any greens, spinach, silver beet, a combo of herbs you might have on hand. Just give it a go.
Ingredients:
Pesto:
Handful of hazelnuts
A handful of almonds
2-3 cups of kale (or other greens)
1 cup of herbs, parsley, basil, mint is good
1 lemon (juice and zest)
3 tablespoons of olive oil
Pinch of salt
Pinch of pepper
1 teaspoon of cayenne pepper (optional)
Buffalo bocconcini
Handful of mint
Handful of basil
Handful of pine nuts
6-8 small in season potatoes
Extra virgin olive oil
1 zucchini
This dish makes a great stand alone lunch, or a wonderful side or accompaniment to a dinner or ‘bring a plate’ meal with friends.
You can substitute the kale in the pesto for almost any greens, spinach, silver beet, a combo of herbs you might have on hand. Just give it a go.
Ingredients:
Pesto:
Handful of hazelnuts
A handful of almonds
2-3 cups of kale (or other greens)
1 cup of herbs, parsley, basil, mint is good
1 lemon (juice and zest)
3 tablespoons of olive oil
Pinch of salt
Pinch of pepper
1 teaspoon of cayenne pepper (optional)
Buffalo bocconcini
Handful of mint
Handful of basil
Handful of pine nuts
6-8 small in season potatoes
Extra virgin olive oil
1 zucchini

Method:
Preheat your oven to 180 C.
In a food processor, pulse all pesto ingredients until you get a thick, still lumpy pesto.
Bring a large pot of generously salted water to the boil. Chop your potatoes into 3-4cm chunks and boil them until tender but not mushy. Let cool.
Meanwhile, heat a cast iron griddle pan and either slice or tear your zucchini into chunks and grill on both sides until charred.
On a lined baking sheet, lay out the remaining pine nuts and toast in the oven until golden and fragrant. About 8-10 minutes.
Toss cooked potatoes, zucchini and pesto together in a bowl, tear bocconcini and scatter over, top with herbs and toasted pine nuts and a drizzle of olive oil.