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New Potatoes with Creamy Basil and Spinach Pesto
Ingredients
  • 750g bag miniature potatoes
  • 1 garlic clove, chopped
  • 20g pine nuts, toasted
  • 70g baby spinach
  • 20g basil, leaves roughly chopped, plus extra whole leaves to serve
  • 2 to 3 tsp lemon juice, to taste
  • 2½ tbsp extra-virgin olive oil
  • 30g finely grated vegetarian hard cheese or Gruyère
  • 2 tbsp half-fat crème fraîche
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