Hasselback Potatoes with Wild Garlic and Cashew Pesto
Ingredients
- 100 g wild garlic or basil leaves
- 100 g cashew nuts
- 1/3 cup olive oil
- 1/2 rsp salt
- 400 g potatoes
Preparation
Preheat the oven to 180 degrees.
Place wild garlic, nuts, oil and salt in a food processor and process until creamy.
Place potatoes between the handles of 2 wooden spoons and cut into thin slices.
Place on a baking tray covered with baking sheet and bake for 35-40 minutes.
Brush the potatoes with pesto and bake for another 5 minutes.
Enjoy!
