Potato salad with pesto

Ingredients for 4 servings:

• 1 kg potatoes, small
• 4 tbsp pine nuts
• 1 garlic clove(s)
• 2 pots of basil
• 50 g Parmesan cheese, in one piece
• 8 tbsp olive oil and 1 tsp extra
• Salt and pepper, white
• 300 g cherry tomatoes
• 1 bunch of spring onions
• 1 tbsp lemon juice and lots of love in the preparation!

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

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Wash the potatoes thoroughly and cook for about 20 minutes. Drain, rinse, peel, and let cool. Roast the pine nuts in a dry pan until light brown, then remove. Peel the garlic and press it through a garlic press. Wash and pick the basil, setting some aside for garnishing. Grate the Parmesan cheese. Finely puree 3 tablespoons of pine nuts with the basil, garlic, Parmesan, and 8 tablespoons of olive oil. Season the pesto with salt and pepper. Wash and halve the tomatoes. Trim, wash, and slice the spring onions. Heat 1 teaspoon of oil in a pan and briefly sauté the spring onions. Halve the potatoes and then toss with the spring onions, tomatoes, and pesto, reserving some for garnishing. Season with salt, pepper, and lemon juice, and serve in a bowl. Garnish with basil, the remaining pesto, and 1 tablespoon of pine nuts.