Ingredients
- Flensted with Dill and Chives
- Red Pesto
- Pine nuts
- Herbs
Preparation
- Toast pine nuts in a dry pan until lightly browned on all sides. Transfer to a bowl.
- Cut or snip herbs to your desired size.
Serving suggestion
- Toss the potato salad with the pesto.
- Arrange in a bowl or on a platter.
- Sprinkle pine nuts and herbs on top before serving.
- Garnish the finished dish with parsley just before serving.
- Serve with: Meatballs, falafel, or grilled sausages – also perfect for lunchboxes.
