Potato salad with pesto

Name: Potato salad with pesto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg small new potatoes; 7-10 Tbsp Salt; 90 g Pine nuts; 1 Garlic clove; 2 pots Basil; 50 g grated parmesan cheese; 8 TABLESPOONS + 1 tsp olive oil; 7-10 Tbsp Pepper; 300 g cherry tomatoes; 1 collar Spring onions

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg small new potatoes
7-10 Tbsp Salt
90 g Pine nuts
1 Garlic clove
2 pots Basil
50 g grated parmesan cheese
8 TABLESPOONS + 1 tsp olive oil
7-10 Tbsp Pepper
300 g cherry tomatoes
1 collar Spring onions

Directions

1
Wash the potatoes thoroughly. Cook in boiling salted water for about 20 minutes. Drain, quench, peel and let cool off. Meanwhile roast pine nuts in a pan without fat until golden brown, take them out.
2
Peel the garlic and press it through a garlic press. Wash the basil, pluck the leaves from the stalks and chop coarsely, up to about 1/4. Puree 2/3 of the pine nuts, basil, garlic, parmesan and 8 tablespoons of olive oil in a blender.
3
Season with salt and pepper. Wash, clean and halve the tomatoes. Clean, wash and cut spring onions into rings. Heat 1 teaspoon of oil in a pan. Fry the spring onions in it at low heat.
4
Depending on the size, possibly halve the potatoes. Mix potatoes, spring onions, tomatoes and pesto and arrange in a bowl. Sprinkle with remaining basil and pine nuts.