Easy

Golden potatoes with basil and pumpkin seed pesto

Name: Golden potatoes with basil and pumpkin seed pesto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 900 g Potato (peeled); 40 g Basil (leaves); 40 g Pumpkin seeds (hulled, unsalted); 20 g Lemon (juice); 80 g Extra virgin olive oil (50 g pesto and 30 g sautéing); 1800 g Water (reserve 40 g for pesto; discard the rest); 4 g Parsley (chopped); 0.3 g Black pepper (ground); 4 g Salt (3 g boiling and 1 g pesto)

Total time40 min Preparation and possible waiting 15 min · Cooking 25 min

Preparation and possible waiting: 15 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Boiled potatoes browned in a pan with a cheese-free pesto of basil, pumpkin seeds and lemon.

Jump to steps

15 minpreparation and possible waiting

25 mincooking

4servings

1.641 kcalwhole recipe

410 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 40 min Preparation and possible waiting 15 min · Cooking 25 min

Preparation and possible waiting: 15 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Side dish 30 to 60 minutes Home-style

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 25 tags

Diet

Vegan

Dietary requirements

Gluten-freeLactose-freeEgg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Side dish

Meal

LunchDinner

Preparation

BoilingSautéingSteaming

Appliances

CasseroleFrying panBlenderSteamer

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Side dish

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Potato peeled 900 g
Basil leaves 40 g
Pumpkin seeds hulled, unsalted 40 g
Lemon juice 20 g
Extra virgin olive oil 50 g pesto and 30 g sautéing 80 g
Water reserve 40 g for pesto; discard the rest 1800 g
Parsley chopped 4 g
Black pepper ground 0.3 g
Salt 3 g boiling and 1 g pesto · Approx. ⅔ level tsp of fine salt 4 g

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Let’s get cooking

Method

Cut the potatoes into 3 cm chunks. Boil in the 1800 g water with 3 g salt for 12-15 minutes until almost tender.
Reserve 40 g water and let it cool; drain the potatoes and discard the rest. Let them steam-dry for 3 minutes.
Blend all the basil with the pumpkin seeds, lemon juice, 50 g oil, the cooled reserved 40 g water, pepper and remaining gram of salt. Use short pulses to make a finely textured pesto.
Heat the remaining 30 g oil in a wide frying pan. Brown the potatoes in one layer for 7-9 minutes, turning carefully. If they do not fit, divide both potatoes and oil into two batches.
Divide the potatoes between four plates, spoon over all the pesto and finish with the parsley. Serve immediately; do not heat the pesto in the pan.