Golden potatoes with basil and pumpkin seed pesto
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 23 tags
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Recipe characteristics
Side dish
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- 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 4 g
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Method
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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.
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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.
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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.
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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.
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