Baked potatoes with arugula pesto

Ingredients for 4 servings:

• 700 g potatoes (medium-sized new potatoes), waxy
• 1 clove(s) garlic
• 1 tsp salt
• 2 tbsp rapeseed oil
• Lemon pepper
• some rosemary
• 80 g arugula
• 1 bunch of parsley
• 3 cloves garlic
• 50 g almond(s), peeled
• 125 ml rapeseed oil
• 80 g mountain cheese, finely grated
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 200°C. Thoroughly clean the new potatoes under running water. Use a brush if necessary. Halve the potatoes lengthwise and score the rounded edges a few times. Place the potatoes cut-side down on a baking sheet lined with baking paper. Peel and finely crush a garlic clove, then toss with rapeseed oil and salt. Brush the potatoes with the oil mixture and sprinkle with lemon pepper and rosemary sprigs. Bake on the middle rack of the oven for about 25 minutes. Serve with the arugula pesto. For the pesto, wash the arugula and parsley, remove any coarse stalks, and dry the rest thoroughly. Peel the garlic cloves. Purée the arugula, parsley, garlic, and almonds with the rapeseed oil in a blender or with an immersion blender. Mix with the grated cheese and season with salt and pepper.