This recipe would be great for a family meal! To make this recipe taste even
Potatoes and eggs with pesto salad
Try using our Garlic Olive Oil for this one!
Ingredients
– 2 potatoes
– 4eggs
– Some basil branches
– 1 little iceberg lettuce
– 50 gr of parmigiano cheese
– 30 gr of pinions
– A half a garlic teeth
–Extra Virgin Olive Oil
– Salt
Preparation:
Basil and pinions for your pesto
– Wash the lettuce and let the water drain
– Boil both the potatoes and eggs, peel and cut them in your favorite way ( slices, wedges, cubes)
– Put together basil, pinions, garlic, olive oil, salt and parmigiano and use the mixer to make the pesto. The time is up to you in order to get a more or less liquid result.
– Serve lettuce, potatoes and eggs with prepared sauce.
– Bonus: add some cherries ( tomatoes) to give colour to our first summer salad with extra virgin olive oil.
Recipe and Pciture taken from howtooliveoil.com undet the Creative Commons License.
Dipping gift set 
Jack Rudy Bourbon Cherries 
Milan Bread Mix 