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Potato Pesto Bowl

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Ingredients for 2 servings:

  • 600 g potatoes
  • 250 g cherry tomatoes
  • 1 zucchini
  • 125g mozzarella
  • 80 g pine nuts
  • 3 tbsp basil pesto
  • 2 tbsp oil
  • salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Peel the potatoes and cut into small cubes, toss with 1 tablespoon of oil, salt, and pepper, and bake in the oven at 180°C (convection oven) for about 30 minutes until crispy, turning the potato cubes occasionally. After 15 minutes of baking, add the diced zucchini, rubbed with oil, and seasoned with salt and pepper, and cook in the oven for the remaining 15 minutes. In the meantime, brown the pine nuts in a pan. Cut the cherry tomatoes and the mozzarella ball into small pieces. Finally, arrange the ingredients in a bowl or deep plate and spread the pesto evenly over the top. Fresh basil also goes well with this dish.

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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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