by Zars Kitchen Admin

The  creaminess of perfectly steamed new potatoes tossed with my rich and vibrant pesto made from fresh wild garlic, Parmesan cheese, olive oil, toasted pine nuts, rocket and lemon is the perfect addition to any spring or summer meal!

I’ve topped my salad with some quails eggs and home-grown edible flowers for a bit of bougieness but this is totally not necessary… regular hard boiled eggs would be perfect! 


Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 750g New potatoes
  • 75g wild garlic
  • 150g parmesan, grated
  • 100g rocket
  • 100g toasted pine nuts
  • 1 lemon juiced
  • 150ml olive oil
  • Sea salt flakes and freshly ground black pepper
  • Crushed red chilli flakes to taste
  • OPTIONAL: Hard boiled quails eggs/ regular eggs sliced, edible flowers


1. Cut the new potatoes in half and steam for 25-30 mins or until fork tender
2. Place all the remaining ingredients in a food processor and blitz to your desired consistency, add more olive oil if needed
3. Placed potatoes in a large bowl and dollop on a few large spoonfuls of the pesto, mix well
4. Top with eggs or flowers if using
5. Enjoy!

Any pesto left overs can be kept in the fridge for up to a week in a clean jar, just top with a little oil to create a seal.

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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