Filter
Reset
Sort ByRelevance
Naomi Geara Lopes
Purple truffle potatoes with coarse parsley pesto
Cooked purple potatoes with homemade pesto of parsley, lemon and manchego cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring a pot of water to the boil and boil the potatoes with the peel for about 18 minutes.
-
Meanwhile, make the pesto. Clean the lemon, grate the yellow skin with a fine grater and squeeze the fruit. Grate the manchego with a coarse grater.
-
Put 2 tbsp lemon juice (per 4 persons), the grater, the manchego, olive oil and parsley in the mincer and mix into a coarse pesto. Sprinkle with salt and pepper.
-
Cut the jalapeño into rings.
-
Drain the potatoes and rinse under cold running water. Remove the peel and cut into quarters.
-
Spread over a flat plate and sprinkle with the pesto. Sprinkle with the pepper rings.
Blogs that might be interesting
-
30 minLunchwheat flour, salt, dried yeast, fresh yeast, water, flour,basic recipe white bread
-
30 minSide dishchorizo sausage, Red pepper, zucchini, lemon juice, yogurt, olive oil, fresh oregano, corn granules (340 g), thin forest outing, arugula,corn salad with paprika and zucchini
-
55 minSide dishcourgettes, sweet pointed peppers, Red onions, garlic, olive oil, fresh thyme, sea salt,roasted ratatouille
-
25 minSide dishonion, pine nuts, feta, White bread, dried tomato on oil, garlic, dried Italian herbs, dried Provençal herbs, egg,stuffed onions with feta, pine nuts and tomato
Nutrition
445Calories
Sodium18% DV440mg
Fat40% DV26g
Protein18% DV9g
Carbs14% DV41g
Fiber12% DV3g
Loved it