Wild garlic-Arugula pesto with crispy potatoes

Prep 15 min·Cook 30 min·Total 45 min·2 servings·VEGAN·620 kcal

Wild garlic-arugula pesto – vegan

Ingredients

Pesto:

1-2 cloves of garlic
50 gr (1.8 oz.) pine nuts
30 g (1 oz.) of yeast flakes
100 g (3.5 oz.) wild garlic / arugula (in desired mixing ratio)
100 grams of olive oil
1 pinch of salt
1 pinch of pepper

potatoes:

500 gr (18 oz.) potatoes (hard-boiling)
1 tbsp sesame
2-3 tbsp olive oil
sea-salt

Instructions

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 (392°F)
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

Notes

You can choose the ratio of arugula and wild garlic according to your taste. I've had half/half for this recipe.

Nutrition per serving: 620 kcal

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook