Pesto Potato Salad.

Here is another delicious addition to your next Christmas gathering. It's so easy to make, it's yum and it's great for your gut!

When potatoes are cooked and then cooled the resistant starch within them increases by around triple the amount! Resistant starch is not digested by the body (broken down and absorbed), rather, it goes to your gut and feeds your microbiome which makes for a happy gut!

Don't buy pesto, make it! Store bought pesto often includes nasties such as flavourings, preservatives, colours and bad oils. Homemade is much better for you plus it tastes so much better! This pesto recipe also includes lemon juice which helps to stimulate the digestive enzymes to break down your food more efficiently.




- 1kg baby potatoes - I always use pink skin potato as the pink colour means more antioxidants!

- 1 bunch of fresh basil

- Around 20g finely grated parmesan

- 2 handfuls of tamari almonds

- 1/2 - 1 garlic clove (depending on the size of the clove!)

- The zest of 1 lemon + a squeeze of its juice

- Extra virgin olive oil


- Start off by slicing the potatoes into half then boil them in salted boiling water until cooked but don't over cook them!

- Add the basil, parmesan, 1 handful of almonds, garlic, lemon zest, a squeeze of lemon juice (too much makes it overpowering) and a good glug of the olive oil to a food processor or blender and blend until combined. Taste it and adjust with more of whatever it needs; parmesan, tamari, garlic, lemon and/or olive oil. There's no exact all depends on your preferred taste

- Once the potatoes are cooked, drain them them add them to a bowl

- Pour over the pesto (you may not need it all - kept leftovers in a glass jar in the fridge and eat on toast with cheese and avocado!) and mix to combine

- Leave to cook them store in the fridge until you're ready to serve

- Just before serving, lightly crush the other handful of almonds and sprinkle them over the top with a few baby basil leaves if you have them.