Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Wild garlic pesto
Potatoes
To serve
How it's done
Wild garlic pesto
Using a food processor or mortar and pestle, puree the wild garlic with all the other ingredients up to and including the salt until smooth, then mix in the oil.
Potatoes
Mix the potatoes, garlic, oil, curry powder and salt on a baking tray lined with baking paper.
To roast
Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove, allow to cool slightly.
To serve
Plate up the yoghurt, serve the roast potatoes and pesto on top.
| Tip: | Instead of wild garlic, use 1 bunch of basil, 1 bunch of flat-leaf parsley and 1 garlic clove. |
|---|---|
| Tip: | Serve with 1 organic lemon cut into wedges. |
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