New potatoes at the pesto by Laurent Mariotte

Ingredients

For 4 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. 1.Preheat oven to 200°C (th.6-7).
2. 2.Roast sunflower seeds for 5 minutes. Rinse and dry the potatoes (cut the largest in half).
3. 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. 4.Bake for 35 to 40 minutes, stirring occasionally.
5. 5.mix 10 cl olive oil with sunflower seeds, garlic and parmesan.
6. 6.Then add the basil until you get a smooth dough.
7. 7.Coat the potatoes out of the pesto oven, sprinkle with basil leaves. Enjoy immediately.