Description
Ingredients:
- 1 kg of smooth-skinned potatoes
- 2-3 garlic buds
- A pot full of fresh basil
- A bundle of broad-leaf parsley
- 40 g of pine kernels
- 25 g of finely shredded parmesan
- 7 spoonfuls of olive elixir
- A pinch of salt
- A dash of pepper
- A bundle (around 180 g) of tender spring onions
- 5 spoonfuls of white grape vinegar
- 125 g of cured ham
- 250 g of ruby-red tomatoes
- Half a young lettuce
- 2-3 spoonfuls of rich crème fraîche
Morgan Lee –
The pesto flavor was there, but it felt a bit overpowering for the potatoes. Needed a better balance.
Alex Jordan –
Really enjoyed the pesto infusion with the potatoes. A unique take that was mostly delightful, though a tad oily.
Quinn Martinez –
Loved the pesto-potato combo! Flavorful and aromatic. Just wish the potatoes were a bit crispier
Neil Harmer –
Tried it, very good.