Potato salad with homemade pesto, rocket and tomato

Name: Potato salad with homemade pesto, rocket and tomato
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1.2 kg waxy potatoes; 4 Federation Basil; 3 Garlic cloves; 40 g Parmesan cheese; 40 g Pine nuts; 8 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 4 Tomatoes; 2 Federation Rocket

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1.2 kg waxy potatoes
4 Federation Basil
3 Garlic cloves
40 g Parmesan cheese
40 g Pine nuts
8 TABLESPOONS Olive oil
7-10 Tbsp Salt
4 Tomatoes
2 Federation Rocket

Directions

1
Wash the potatoes and boil in salted water. Cook over medium heat for about 20 minutes. In the meantime wash basil and drain well. Pluck the leaves from the stems and cut them into strips.
2
Peel and coarsely chop the garlic. Finely grate the parmesan. Finely puree basil, garlic, cheese and 30 g pine nuts with the cutting stick of the hand mixer (or in the universal chopper). Gradually add the oil.
3
Season to taste with salt. Drain the potatoes, rinse and let them steam a little. Wash, clean and slice the tomatoes. Roast remaining pine nuts in a pan without fat until golden brown. Clean and wash the rocket.
4
Peel and cut the potatoes into smaller pieces and mix them with the pesto. Arrange pesto potatoes with rocket, tomatoes and pine nuts in salad bowls.