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Pesto potatoes with hemp seeds

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Ingredients for 4 servings:

  • 1 kg potatoes, new
  • 1 bunch of chives or chives and a clove of garlic
  • 1 bunch of flat-leaf parsley
  • e.g. sea salt and pepper
  • 4 tbsp olive oil
  • e.g. lemon juice
  • 4 tsp hemp seeds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

The perfect side dish for summer.

First, wash the new potatoes thoroughly. Then boil them in their jackets. Now it’s time to make the pesto. To do this, finely chop the garlic chives and parsley and place them in a blender. Season with salt and pepper. Then blend with a little olive oil and lemon juice. Then halve the jacket potatoes lengthwise and pour the herb puree over them. Now, briefly crush the hemp seeds in a mortar and pestle and add to the potatoes. Fold in well and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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