- 700 g small patatoes
- 1 bundle of broad-leaved parsley
- 2 dl olive oil
- 30 g Earth Control Pine Kernels
- 30 g grated parmesan
- 1 clove of garlic
- Juice from 1 large lemon
- Salt and pepper
- 1 handful of Earth Control Roasted Pumpkin Seeds
Wash the parsley and swirl it free of water in a salad sling. Grate the pine kernels golden on a dry pan. Blend parsley, pine nuts, olive oil, lemon juice and garlic. Grate fresh parmesan in the pesto and season with salt and pepper.
Boil the potatoes with plenty of salt until tender. Pour the water from the potatoes and flip the parsley pesto with the potatoes. Garnish the potato salad with roasted pumpkin seeds and serve!
We have dry-roasted and salted the pumpki[...]