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