New potatoes with pesto by Laurent Mariotte

Ingredients

4 servings

• 1 kg of new potatoes
• 1 bunch of basil
• 50 g of grated parmesan
• 50 g of sunflower seeds
• 1 sprig of rosemary
• 4 cloves of garlic
• olive oil
• coarse grey sea salt

Steps

1. 1

   Preheat the oven to 200°C (gas mark 6-7).

2. 2

   Toast the sunflower seeds for 5 minutes. Rinse and dry the potatoes (cut the largest ones in half).

3. 3

   In a bowl, drizzle them with olive oil, coarse salt, pepper and stir. Arrange them in an ovenproof dish or on the baking tray, add the rosemary and 3 crushed garlic cloves.

4. 4

   Bake for 35 to 40 minutes, stirring from time to time.

5. 5

   Blend 10 cl of olive oil with the sunflower seeds, garlic and parmesan.

6. 6

   Then add the basil until you get a smooth paste.

7. 7

   Coat the potatoes taken out of the oven with pesto, sprinkle with basil leaves. Enjoy immediately.