Potato salad with pesto

Name: Potato salad with pesto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Potatoes; 80 g Pine nuts; 1 Garlic clove; 2 Federation Basil; 1 TABLESPOON grated parmesan cheese; 80 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON White wine vinegar; 400 g Cherry Tomatoes; 1 Head romaine lettuce; 125 g Mini mozzarella balls

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Potatoes
80 g Pine nuts
1 Garlic clove
2 Federation Basil
1 TABLESPOON grated parmesan cheese
80 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON White wine vinegar
400 g Cherry Tomatoes
1 Head romaine lettuce
125 g Mini mozzarella balls

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Drain, rinse with cold water, peel and let cool. In the meantime roast pine nuts in a pan without fat until golden brown, take them out and let them cool down.
2
Peel the garlic and press it through a garlic press. Wash the basil, dab dry and put aside some for garnishing. Pluck the rest of the leaves from the stalks and chop roughly. Puree 40 g pine nuts, basil, garlic, parmesan and olive oil in a blender.
3
Season to taste with salt, pepper and vinegar. Wash, clean and halve the tomatoes. Wash and clean the lettuce and cut into fine strips. Drain the mozzarella. Cut potatoes into slices. Layer lettuce, potatoes, pesto, tomatoes, mozzarella and 40 g pine nuts in 2 portions in a bowl.
4
Garnish with basil set aside.