@mari_vitta: 😂 #угадайкто #ТикТокерКомедии #мамаидочь #учеба #геркулес

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Wednesday 17 February 2021 16:01:23 GMT
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🌿 Crispy Pesto Potato Salad 🥔 If pesto pasta got you through your uni days, this is your grown-up upgrade. Golden smashed potatoes tossed in creamy homemade pesto, topped with juicy balsamic tomatoes and fresh rocket. It’s comforting, vibrant, and packed with plants. Great hot or cold - ideal for weeknights or meal prep! Serves: 4 For the Pesto
• 50g fresh basil (save a few leaves to garnish)
• 100g pine nuts (save a few to garnish)
• 1 clove garlic
• 1 lemon
• 20g nutritional yeast
• 50ml extra virgin olive oil
• Salt to taste For the Potatoes
• 1kg baby new potatoes
• 3 tbsp olive oil
• Salt & pepper For the Salad
• 25g rocket
• 2 spring onions For the Balsamic Tomatoes
• 100g cherry tomatoes
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• Salt & pepper to taste Before You Start
Preheat oven to 220°C | Kettle boiled | Baking tray lined with baking paper (or air fryer) | Food processor | Saucepan How to Make It
1️⃣ Cook the potatoes – Boil for 20 mins, steam dry, then smash onto a tray. Drizzle with oil, season & roast for 40–50 mins until golden & crispy (or air fry for 20 mins).
2️⃣ Blend the pesto – Blitz basil, garlic, lemon juice, pine nuts, nutritional yeast, olive oil & a pinch of salt until smooth. Loosen with a splash of water if needed.
3️⃣ Prep the tomatoes – Quarter, then toss with balsamic, olive oil & black pepper.
4️⃣ Assemble the salad – Slice the spring onions. In a bowl, toss crispy potatoes with pesto & spring onions.
5️⃣ Finish & serve – Plate with rocket, spoon over tomatoes, then top with reserved basil & pine nuts. Done!
🌿 Crispy Pesto Potato Salad 🥔 If pesto pasta got you through your uni days, this is your grown-up upgrade. Golden smashed potatoes tossed in creamy homemade pesto, topped with juicy balsamic tomatoes and fresh rocket. It’s comforting, vibrant, and packed with plants. Great hot or cold - ideal for weeknights or meal prep! Serves: 4 For the Pesto
• 50g fresh basil (save a few leaves to garnish)
• 100g pine nuts (save a few to garnish)
• 1 clove garlic
• 1 lemon
• 20g nutritional yeast
• 50ml extra virgin olive oil
• Salt to taste For the Potatoes
• 1kg baby new potatoes
• 3 tbsp olive oil
• Salt & pepper For the Salad
• 25g rocket
• 2 spring onions For the Balsamic Tomatoes
• 100g cherry tomatoes
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• Salt & pepper to taste Before You Start
Preheat oven to 220°C | Kettle boiled | Baking tray lined with baking paper (or air fryer) | Food processor | Saucepan How to Make It
1️⃣ Cook the potatoes – Boil for 20 mins, steam dry, then smash onto a tray. Drizzle with oil, season & roast for 40–50 mins until golden & crispy (or air fry for 20 mins).
2️⃣ Blend the pesto – Blitz basil, garlic, lemon juice, pine nuts, nutritional yeast, olive oil & a pinch of salt until smooth. Loosen with a splash of water if needed.
3️⃣ Prep the tomatoes – Quarter, then toss with balsamic, olive oil & black pepper.
4️⃣ Assemble the salad – Slice the spring onions. In a bowl, toss crispy potatoes with pesto & spring onions.
5️⃣ Finish & serve – Plate with rocket, spoon over tomatoes, then top with reserved basil & pine nuts. Done!

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