By Amelia Littlejohn
700g baby potatoes
70g sun-dried tomatoes
4 tbsps olive oil
3 tbsps water
15g pine nuts
8g fresh basil
Pre-heat the oven to 180 degrees celsius. Fill a saucepan with water and bring to the boil.
Wash the potatoes and cut into quarters. Add to the pan of boiling water and cook for around 13-15 minutes.
To make the pesto simply add the sun-dried tomatoes, 3 olive oil, water, pine nuts and basil to your Ninja blender and blitz until a pesto forms.
Drain the potatoes and pour onto a baking tray. Drizzle over 1 tbsp olive oil and sprinkle with salt & pepper. Roast in the oven for 12-14 minutes until slightly crispy
Pour the potatoes into a serving dish and drizzle with the pesto. Garnish with a few extra basil leaves for decoration.