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.

 

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