Recipe
New potato salad with wild garlic pesto
4 servings
30 minutes
Ingredients
1 kg new potatoes
100 g wild garlic
2 cloves fresh garlic
45 g pine nuts
0.5 dl rapeseed oil
80g parmesan
Salt
50 arugula
Do this
Boil the potatoes.
Toast the pine nuts until nicely browned in a dry frying pan. Grate the Parmesan.
Blend wild garlic, garlic, pine nuts, rapeseed oil and grated Parmesan and season with salt. Add more oil if you prefer a looser pesto.
Mix the potatoes with the pesto and top with the rocket just before serving to avoid the leaves becoming translucent.
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