Summary

Ingredients

• 1 kg potato (s), small
• 4 tablespoon pine nuts
• 1 clove garlic
• 2 pots basil
• 50 g parmesan, in one piece
• 8 tablespoons olive oil and 1 teaspoon extra
• Salt and pepper, whiter
• 300 g cherry tomato (s)
• 1 bunch spring onion (s)
• 1 tablespoon lemon juice and lots love with the preparation!

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Instructions

1. Wash the potatoes thoroughly and cook for about 20 minutes. Drain, quench, peel and let cool.
2. Toast the pine nuts in a pan without fat until light brown, then remove. Peel the garlic and press it through a garlic press. Wash and pluck the basil and set aside for garnish. Grate the parmesan. Finely puree 3 tablespoons of pine nuts with basil, garlic, Parmesan and 8 tablespoons of olive oil. Season the pesto with salt and pepper.
3. Wash and halve the tomatoes. Clean and wash the spring onions and cut into rings. Heat 1 teaspoon of oil in a pan and briefly sweat the spring onions in it.
4. Halve the potatoes and then mix with the spring onions, tomatoes and the pesto, except for something to garnish. Season to taste with salt, pepper and lemon juice and arrange in a bowl. Garnish with basil, the remaining pesto and 1 tablespoon pine nuts.