Rosemary Potatoes with Pesto

For the potatoes, rinse them thoroughly and place in a large pot with their skins on. Pour in enough water to cover the potatoes halfway. Shower with sea salt, bring to a boil and cook for about 30 minutes, covered. Remove the lid and simmer until the water evaporates.

In the meantime, prepare the dips.

For the guacamole, peel and core the avocado. Rinse, halve and finely chop the tomato. Rinse the scallion and cut into thin rings.

Purée the avocado with the lemon juice and season with salt and pepper. Stir in the diced tomato and scallion and mix well.

For the tomato pesto, finely chop the tomatoes. Peel the garlic cloves and purée with the tomatoes. Stir in enough oil to give it a creamy consistency. Chop the capers and stir into the pesto with the vinegar. Season with cayenne pepper and salt.

For the olive pesto, chop the olives coarsely. Peel the garlic and purée with the olives and the oil. Season with rosemary, salt and pepper.