Baked potatoes with arugula pesto

Ingredients for 4 servings:

• 150 ml olive oil
• ½ bunch basil
• 1 bowl of arugula
• 2 cloves garlic
• 2 tbsp white wine vinegar
• 3 tbsp pine nuts
• 30 g Parmesan
• 1 ½ kg potatoes
• 3 tbsp olive oil
• 500 g cherry tomatoes
• Sea salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

can be eaten warm or cold as a salad

Either peel the potatoes or wash them thoroughly (then the skin stays on) and quarter them lengthwise. In a bowl, mix the 3 tablespoons of olive oil with salt and spread over the potatoes, mixing well to coat all surfaces. Place the potatoes on a baking tray in the center of the oven and set it to approximately 180°C fan-assisted (no preheating necessary). Bake for approximately 35-45 minutes, until soft and nicely browned. In the meantime, make the pesto. Roast the pine nuts without oil and let them cool. Using a hand blender, puree them with the washed arugula, basil leaves, roughly chopped Parmesan cheese, roughly chopped garlic, and 150 ml olive oil. Season the pesto with salt, pepper, and vinegar. Halve the cherry tomatoes and add them to a large bowl with the pesto. Add the baked potatoes and mix everything well. You can now let it cool and marinate, season again, and then serve it as a potato salad. We always eat it warm, straight from the oven. This batch is enough for two hearty eaters as a main course without any side dishes.