Description:
Recipes designed and prepared by Colin Butcher of CBs Café, Penrith NSW, and served for lunch at the Society’s Annual Seminar on 20th March 2016
Ingredients:
Chat potatoes
Basil
Parmesan cheese
Pine nuts
Extea-virgin olive oil
Procedure :
Steam potatoes until tender. Blend the basil, nuts and parmesan. Add oil slowly while blending to achieve desired texture. Place potatoes on serving dish and spoon over dressing.
