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Hasselback Potatoes w/ Wild Garlic & Cashew nuts Pesto
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Picture and recipe by vegaliciously
100 g wild garlic or basil leaves
100 g cashew nuts
1/Three cup olive oil
1/2 rsp salt
400 g potatoes
1. Preheat the oven to 180 levels C/350F.
2. Place wild garlic, nuts, oil and salt in a meals processor and course of till creamy.
3. Place potatoes between the handles of two picket spoons and reduce into skinny slices.
4. Place on a baking tray coated with baking sheet and bake for 20-25 minutes.
5. Brush the potatoes with pesto and bake for an additional 5 minutes.
6. Get pleasure from!