Potato and Red Pesto Pizzettas

Recipe:
Serves: 4⠀
INGREDIENTS⠀
6 tablespoons red pesto⠀
8 Swedish oat bread triangles (or 4 medium-sized flat breads)⠀
4 new potatoes, parboiled (peeled if you like)⠀
A pinch of dried rosemary⠀
A pinch of thyme⠀
Organic olive oil⠀

Salt & pepper to taste⠀
Lemon juice⠀
A couple of handfuls of fresh rocket/arugula⠀

PESTO INGREDIENTS*⠀
150 g marinated sun-dried tomato halves in oil* (approx. 24)⠀
90 ml oil reserved from jar*⠀
A handful of basil leaves⠀
1/2 tsp garlic powder⠀
1/2 tsp onion powder (optional)⠀
30 g pine nuts (approx. 5 tbsp)⠀
1 tbsp balsamic vinegar⠀
1 tbsp white/red wine vinegar⠀

DIRECTIONS FOR PESTO⠀
Blitz all ingredients in a small food processor until desired consistency is reached. *If not using sun-dried tomatoes in oil:⠀
Cover 24 sun-dried tomato halves with boiling water in a medium-sized bowl and let soak for around 20 minutes. Replace garlic powder with 2-3 cloves chopped fresh garlic and add 100 ml olive oil plus salt to taste to the mix with all the other ingredients listed above. Blitz all ingredients in a small food processor until desired consistency is reached.⠀

DIRECTIONS⠀
Preheat oven to 220°C/425F (fan).⠀
Spread pesto evenly over bread of choice.⠀
Slice the potatoes ¼ cm thick and lay them on top of the pesto. With a silicon brush, coat the potato slices lightly with olive oil. Season with salt and pepper and sprinkle with a little rosemary and thyme.⠀
Cook in the oven until the potatoes have started to brown and crisp at the edges and appear fully cooked through (if sliced very thin, they will have a translucent quality).⠀
Remove from oven, scatter over fresh rocket, squeeze over a little lemon juice and serve. Enjoy!

Facebook Comments