Ingredients 

700g small potatoes, cut into cubes
¼ cup sunflower seeds

Pesto 

1 cup fresh basil
Zest of 1 lemon
Juice of 1 lemon
1 garlic clove, minced
1/3 cup olive oil
¼ cup Parmesan cheese

Method   

Place the potatoes in a large pot and cover with water. Bring to a boil, reduce heat to a simmer and cook until fork tender, about 15 minutes. Drain and place in a large bowl to cool

Add the pesto ingredients to a food processor or blender and blend until smooth

Pour the pesto and sunflower seeds over the potatoes and toss gently

Serve warm or chilled