Green Isle Garden Pea Pesto Potato Salad

Products Used

Garden Peas

Garden Pea Pesto with Potato Salad

Switch up your summer potato salad with a Garden Pea pesto, a delicious way to help you get more of your 5 a day. This can be served with grilled meats, seafood or any other summer salads.


250 grams Green Isle Garden Peas,

Zest and juice of ½ a lemon

1 garlic clove, grated

25 grams basil leaves, plus extra to garnish

50 grams parmesan cheese, grated (or vegetarian alternative)

50 ml extra virgin olive oil

50 ml water

Salt and pepper to taste

500 grams baby new potatoes


  1. To make the pesto, place the Green Isle Garden Peas into boiling water. Cover, bring back to the boil and simmer for 3-4 minutes. Drain and place into a large bowl of cold water then drain again and place 150 grams of them into a food processor, setting aside the remaining for later.
  2. To the blender add the zest and juice of ½ a lemon, the garlic clove, basil leaves, parmesan, olive oil and water and season with a little salt and black pepper then blend until a chunk pesto forms. Set aside.
  3. Halve any larger potatoes and then place the potatoes into a plan of cold salted water and bring to the boil. Turn the heat down to a simmer and cook until the potatoes are soft. Drain the potatoes and leave to steam for 10 minutes then add the pesto and remaining peas and mix everything together. Taste for seasoning and add more salt and pepper if needed then serve with some basil leaves scattered on top and an extra grating of lemon zest.

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