Smørrebrød with Wild Garlic Pesto and New Potatoes
Prep 15 min Total 50 min
Wild garlic pesto with new potatoes © kvalifood.com
Wild garlic grows in Danish forests from March to May and tastes like a mild, fresh garlic. The pesto comes together quickly and keeps for a couple of days in the fridge. New potatoes boiled in salted water are the only accompaniment needed.
Ingredients
Yields 4 servings
Wild garlic pesto
- 100 g fresh wild garlic leaves
- 50 g Parmesan, grated
- 50 g pine nuts
- 1 dl olive oil
- 1 tsp lemon juice
- salt
- pepper
To serve
- 4 slices rye bread
- 400 g new potatoes
- butter, for the bread
- salt
Directions
Wild garlic pesto
Toast the pine nuts in a dry pan until lightly golden. Leave to cool briefly. Blend the wild garlic, pine nuts, Parmesan and oil to a rough pesto. Season with lemon juice, salt and pepper.
Potatoes
Scrub the potatoes clean and boil in plenty of salted water until tender. Leave to cool and slice.
To serve
Spread the bread with butter and spoon over the wild garlic pesto. Lay the potato slices on top and drizzle with a little extra pesto.
See Also
Smørrebrød with Radishes, Herb Butter and Flaky Salt
Smørrebrød with Asparagus, Poached Egg and Tarragon Mayo
Smørrebrød with Omelette, Wild Garlic and Radishes
Smørrebrød with Pea Mousse and Mint
Smørrebrød with White Asparagus and Scrambled Eggs
