Mashed potatoes with homemade herbal pesto
Duration: 75 minutes | Difficulty: *cooking apprentice | Quantity: 4 servings
- 400 g potatoes
- 5-6 tbsp. olive oil
- 2 cloves of garlic
- 50 g pine nuts
- ¾ bunch of parsley
- 80 ml olive oil
Peel and slice the garlic. Wash the parsley and chop it roughly. Place in a deep bowl with the garlic cloves, pine nuts, oil, salt and pepper. Purée with a hand blender to pesto.
Boil the potatoes in plenty of salted water, reduce the heat and simmer for about 20 minutes.
In the meantime, preheat the oven to 220 degrees top and bottom heat. Drain the potatoes, fry and peel. Spread a baking tray with two tablespoons of olive oil, place the potatoes on the baking trayand press flat with a glass.
Salt the potatoes and spread the pesto on top. Bake in a preheated oven at 220 degrees top and bottom heat for about 20-25 minutes until golden brown.