Wild Garlic-Arugula Pesto with Crispy Potatoes
Ingredients
- 1-2 cloves of garlic
- 50 gr pine nuts
- 30 g of yeast flakes
- 100 g wild garlic / arugula
- 100 grams of olive oil
- 1 pinch of salt
- 1 pinch of pepper
- 500 gr potatoes (hard-boiling)
- 1 tbsp sesame
- 2-3 tbsp olive oil
- sea-salt
Preparation
Wash wild garlic and arugula and chop roughly
Add all ingredients except the oil and spices to the blender and mix until well chopped
Add the oil and mix well again
Season with salt and pepper
Wash the potatoes and cook until soft in salted water
Heat the oven to 200C/400F
Put the potatoes on a baking sheet and crush them with a fork
Brush with olive oil and sprinkle with sesame seeds
Bake crispy for ca. 30 minutes, turn halfway through time
Serve with pesto, coarse sea salt and fresh watercress
Notes. You can choose the ratio of arugula and wild garlic according to your taste. I've had half/half for this recipe
