Small potatoes

with parsley pesto and pumpkin seeds

  • 25 min.
  • 4 pers.
Recipe by


  • 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!

Pine Kernels

Our carefully selected pine kernels have a mild, nutty flavor that is highlighted when roasted easily on a warm pan. Pine kernels are a fun size in more than one sense. In fact, pine kernels are a see[...]
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Pumpkin seeds

We feel that, dry roasted pumpkin seeds are underrated and we would like to encourage you to enjoy them as topping on your salads and vegetables.

We have dry-roasted and salted the pumpki[...]
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