ROYAL POTATO PESTO EGG SALAD
Ingredients
- 12 quail eggs
- 1 cup fresh or frozen peas
- 2 pounds potatoes (your favorites, unpeeled)
- 1 Tbs wine vinegar
- Bunch of spinach leaves (sliced thinly)
- Salt and freshly ground black pepper
- For the pesto:
- 1 cup basil leaves
- ½ cup parsley leaves (plus extra for garnish)
- 1/3 cup pine nuts
- 1 shallot
- ½ cup 2oz – 30g asiago or parmesan cheese, grated
- 1 cup olive oil
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