1kg new potatoes
1 cup toasted walnuts
¼ cup extra virgin olive oil
20g finely grated parmesan
½ bunch parsley
Scrape the new potatoes to remove the skin and place in a pot. Cover with cold water and add a generous pinch of salt to the pot.
Bring the potatoes to the boil and then reduce the heat to a simmer.
In a food processor blend together the toasted walnuts, extra virgin olive oil and parmesan until it is a fine consistency.
Once the potatoes are just tender when tested with a knife, drain off the water. Toss the potatoes with the walnut mixture and check the seasoning. Add salt and pepper to taste.
Roughly chop the parsley and then sprinkle over the potatoes to finish.