Hasselback Potatoes with Wild Garlic Cashew Pesto
Ingredients
Pesto
- 100 g wild garlic or basil leaves
- 100 g cashew nuts
- 1/3 cup olive oil
- 1/2 tsp salt
Potatoes
- 400 g potatoes
Preparation
Preheat the oven to 180 degrees C or 350 F.
Place wild garlic, cashew nuts, olive oil, and salt in a food processor and process until creamy.
Place potatoes between the handles of two wooden spoons and cut into thin slices.
Place on a baking tray covered with a baking sheet and bake for 20-25 minutes.
Brush the potatoes with pesto and bake for another 5 minutes.
Enjoy!
