Wild garlic-Arugula pesto with crispy potatoes

Pesto:

• 1-2 cloves of garlic
• 50 gr pine nuts
• 30 g of yeast flakes
• 100 g wild garlic / arugula (in desired mixing ratio)
• 100 grams of olive oil
• 1 pinch of salt
• 1 pinch of pepper

potatoes:

• 500 gr potatoes (hard-boiling)
• 1 tbsp sesame
• 2-3 tbsp olive oil
• sea-salt

Pesto:

1. Wash wild garlic and arugula and chop roughly
2. Add all ingredients except the oil and spices to the blender and mix until well chopped
3. Add the oil and mix well again
4. Season with salt and pepper

Potatoes:

1. Wash the potatoes and cook until soft in salted water
2. Heat the oven to 200 degrees
3. Put the potatoes on a baking sheet and crush them with a fork
4. Brush with olive oil and sprinkle with sesame seeds
5. Bake crispy for ca. 30 minutes, turn halfway through time
6. Serve with pesto, coarse sea salt and fresh watercress