Ingredients
Scale
- 2 pounds mixed baby potatoes
- 2 cloves garlic
- Himalayan salt
- 2 cups fresh basil
- 2 tablespoons toasted pine nuts
- 1/3 cup grated parmesan cheese
- 1/4 cup extra virgin olive oil
- Zest and juice of 1 lemon
- 1 pinch crushed red pepper flakes
- 2 tablespoons olive oil
- 4 hard boiled eggs
Instructions
- Place the potatoes and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium. Simmer until the potatoes are fork tender. Drain the water. Cut the potatoes in half.
- While waiting for the potatoes, make the pesto. In a blender, combine the basil, pine nuts, parmesan, olive oil, lemon zest, lemon juice, and crushed red pepper flakes. Pulse until smooth.
- Heat up olive oil and minced garlic in a large skillet under medium heat. Heat until garlic is slightly browned. Add the potatoes. Let the potatoes cook until browned. I do not stir at all for around 2 minutes.
- Turn heat to low and add 3/4 of the pesto. Mix. Turn off heat and add salt and pepper to taste. Extra basil for garnish and drizzle remaining pesto on top.
- Halve the eggs and place on plate. Sprinkle some extra Parmesan if desired. Serve and enjoy!