- 400 g Potatoes
- 100 g Wild Garlic or basil leaves
- 100 g Cashew Nuts
- 1/3 cup Olive Oil
- 1/2 tsp Salt
- Preheat the oven to 180 degrees.
- Place wild garlic, nuts, oil and salt in a food processor and process until creamy.
- Place potatoes between the handles of 2 wooden spoons and cut into thin slices.
- Place on a baking tray covered with baking sheet and bake for 20-25 minutes.
- Brush the potatoes with pesto and bake for another 5 minutes.