Pesto potatoes with dill

Name: Pesto potatoes with dill
Yield: 6 portion(s)
Ingredients: 0.25 tsp Freshly ground black pepper; 1 tsp Salt; 1.5 dl Pecan or walnuts; 1.5 dl Parsley; 2 dl Fresh dill; 2 Large cloves garlic; 2/3 dl Olive oil; 3 tbsp Parmesan; 400 g Yellow squash, cut into slices ½ cm.; 5 dl Cherry tomatoes cut in half; 500 g Red Potatoes, cut into 2 cm chunks

Salads

Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Pesto potatoes with dill

0.25	tsp	Freshly ground black pepper
1	tsp	Salt
1.5	dl	Pecan or walnuts
1.5	dl	Parsley
2	dl	Fresh dill
2		Large cloves garlic
2/3	dl	Olive oil
3	tbsp	Parmesan
400	g	Yellow squash, cut into slices ½ cm.
5	dl	Cherry tomatoes cut in half
500	g	Red Potatoes, cut into 2 cm chunks

Instructions for Pesto potatoes with dill

To prepare the Pesto potatoes with dill recipe, please follow these instructions:

Bring the potatoes to the boil with so much water that they are covered in a pot of hot heat. Turn down the flask, put on low and simmer for 15 minutes or until the potatoes are tender. Pour the water off.

Mix dill, parsley, nuts, oil, parmesan, garlic, salt and pepper in a blender or food processor until the pesto is well mixed.

Mix potatoes, tomatoes and squash into a bowl and decorate with the pesto.

tips:
Suitable for grilled fish or poultry

Pesto potatoes with dill

Ingredients for Pesto potatoes with dill

Instructions for Pesto potatoes with dill

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