New potatoes at the pesto by Laurent Mariotte
- Total time
- 55 min
- servings
- 4 servings
- Dish type
- Other
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Contains milkVegetarianPescatarianPork-freeAlcohol-freeGluten-freeKosher : to verifyHalal : to verify
Prep
15 min
Cook
40 min
Total time
55 min
Ingredients
Ingredients
servings
- 1 kg 1 kg of new potatoes
- 1 1 bouquets of basil
- 50 g 50 g grated parmesan
- 50 g 50 g sunflower seeds
- 1 1 branches of rosemary
- 4 gousse 4 cloves of garlic
- olive oil
- large grey salt
Method
- 1
Preheat oven to 200°C (th.6-7).
- 2
Roast sunflower seeds for 5 minutes. Rinse and dry the potatoes (cut the largest in half).
- 3
minutes. Rinse and dry the potatoes (cut the largest in half). In a salad bowl, sprinkle with olive oil, large salt, pepper and stir. Place them in a baking dish or on the lick, add the Roman and 3 broken cloves.
- 4
Bake for 35 to 40 minutes, stirring occasionally.
- 5
mix 10 cl olive oil with sunflower seeds, garlic and parmesan.
- 6
Then add the basil until you get a smooth dough.
- 7
Coat the potatoes out of the pesto oven, sprinkle with basil leaves. Enjoy immediately.
Source : marmiton
Reviews
Reviews
★★★★★
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