Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 15-20 potatoes (e.g. Small New Season Queens or salad/baby potatoes) (approximately 500 g)
  • 5 tbsp olive oil
  • 1 cup mint leaves
  • ¼ cup basil leaves
  • ¼ cup parsley leaves
  • 1 clove garlic
  • 1 lemon
  • 30 g sun dried tomatoes
  • salt and pepper, to taste
  • 30 g toasted hazelnuts + some extra
  • 2 tbsp parmesan cheese

NOTE: This recipe contains nuts and is unsuitable for anyone with a nut allergy.

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Cooking time: 40 MIN
  1. Preheat the oven on 180°C. Coat potatoes with 3 tablespoons of the olive oil and add salt and pepper to taste. Spread the potatoes on a baking tray and roast until tender (approximately 30-35 minutes).
  2. While the potatoes are roasting, place the remaining oil, mint, basil, parsley, hazelnuts, parmesan cheese, garlic, lemon zest and juice, salt and pepper into a food blender and blend until smooth.
  3. To serve, toss the potatoes in the pesto, hazelnuts, sundried tomatoes, and mint leaves. Serve and enjoy!

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