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Ingredients
Ingredients- Pesto:
- 1 red bell pepper
- 1 jar sun-dried tomatoes
- 65 g pine nuts
-
2 tbsp. Svansø Olive oil
- Salt & pepper
- Potato salad:
- 750 g small potatoes
- 200 g cherry tomatoes
- 125 g sugar snap peas
- 75 g spinach or rocket
-
75 g Svansø almonds
Preparation
PreparationPesto
1. Clean and cut the red pepper into large pieces.
2. Bake in the oven until the skin takes on colour.
3. Drain the liquid from the sun-dried tomatoes.
4. Put them in a blender with the red pepper and the rest of the ingredients. Blend until you have a creamy but coarse pesto.
5. Season with salt and pepper.
Potato salad
1. Boil the potatoes in lightly salted water until tender but still with a slight bite.
2. Cut the tomatoes and sugar snap peas in half and clean the spinach/rucula.
3. Cut the pre-cooked potatoes in half and put them in a large bowl.
4. Add the tomatoes, sugar snap peas and spinach/rucula along with the red pesto.
5. Stir the mixture well until the pesto is distributed.
6. Coarsely chop the toasted almonds and top the salad with the almonds.
Product in the recipe
Product in the recipe
GOOD TASTE IN GOOD COMPANY
At Svansø , we are deeply passionate about everything we do. Our products are full of great taste and are based exclusively on pure, high-quality raw materials. We want healthy living to be a joy, and whether you're looking for flavourful accompaniments to your dishes or dreaming of becoming a master baker in your own kitchen, we've got the green solutions for you.
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