Spuds with parsley pesto
550g Good Natured Splendid Spuds, peeled and chopped
1 clove garlic, peeled and chopped
15g pumpkin seeds
10g Parmesan, grated
2 ½ tbsp olive oil
1. Cook the spuds in a pan of boiling water for 13-15 minutes, until tender.
2. Meanwhile, place the remaining ingredients in a small blender and blend until nearly smooth.
3. Drain the potatoes, then return to the pan and gently toss in the parsley pesto.