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Ingredients
Pesto Potatoes with Arugula and Radicchio
- Ingredients
- 600 grams festkochende potatoes
- 30 grams Pine nuts
- 1 small, mild onion
- 2 handfuls Basil
- 1 garlic clove
- 80 milliliters olive oil
- 3 Tbsps grated Parmesan
- 1 Tbsp lemon juice
- salt
- peppers
- 1 small Radicchio
- 150 grams Arugula
- 3 Tbsps apple cider vinegar
Rinse potatoes and cook for about 20 minutes in boiling water. Toast pine nuts in a dry pan until fragrant and remove and let cool. Peel onion and chop finely. Rinse basil, shake dry and pluck off leaves and place in a food processor. Peel garlic. Add garlic and pine nuts to blender and puree with a little oil. Gradually add oil until smooth pesto forms. Stir in parmesan, lemon juice and onion. Season with salt and pepper.
Rinse radicchio and arugula, trim and spin dry.
Drain potatoes and peel (or, depending on preference, leave unpeeled) and cut into thick slices. Mix potatoes with pesto while still warm. Let stand for 30 minutes before serving.
Arrange potatoes with salad in a bowl and season with salt and pepper. Drizzle with vinegar and serve.
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 9.06 g | (9 %) | ||
| Fat | 26.23 g | (23 %) | ||
| Carbohydrates | 34.16 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |