4 PERS. | 40 MIN.
Recipe by EllenCharlotteMarie
Pesto:
1 tsp vegetable stock Bouillon Herkules
1 handful of fresh baby spinach
1 handful fresh basil
2 tbsp mild olive oil
3 tbsp pine nuts
2 tbsp nutritional yeast
1 clove of garlic
1 tbsp lemon juice
1 pinch of pepper
1 kg baby potatoes, cooked and halved
dash of olive oil
1 pinch of salt
10 radishes, halved
fresh dill
1/2 fennel, finely chopped
Make the pesto by mixing all the ingredients in a food processor.
If necessary, add more olive oil or lemon juice according to taste and consistency.
Boil the new potatoes and halve them.
Preheat the oven to 175°C. Place the baby potatoes on a baking sheet lined with baking paper and sprinkle with a good dash of olive oil and a pinch of salt.
Bake in the oven for 15 to 20 minutes until golden brown.
Add the radishes, fennel and a few tablespoons of pesto to the fried potatoes.
Finish with a turn of the pepper mill and fresh sprigs of dill.