- 4 loose cups (100 grams) wild garlic or basil leaves
- 2/3 cups (100 grams) raw cashews
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 5 large (400 grams) potatoes
Preheat the oven to 355℉. Line a rimmed baking sheet with parchment paper.
To make the pesto, 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 sliced potatoes onto the prepared pan for 20-25 minutes.
Brush the potatoes with pesto and bake for another 5 minutes.