Yukon Gold Potatoes	kg
Garlic Clove
Sea Salt	tbsp
Fresh Basil	g
Pine Nuts	tbsp
Parmesan Cheese	g
Olive Oil	ml
Lemon Zest	tsp
Lemon Juice	tbsp
Red Pepper Flakes	tsp
Salted Butter	tbsp
Mixed Olives	g
Eggs
Salt & Pepper to taste

1. Peel the garlic cloves. Place the potatoes, garlic, and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the heat to medium, let it simmer for 10-15 minutes or until the potatoes are just fork tender. Drain them and place the potatoes back in the hot pot. Remove the garlic cloves and set aside for the pesto. Cover the pot and let the potatoes steam for another 20 minutes.
2. Meanwhile, boil the eggs hard for about 7-8 minutes in a pot with boiling water, quench cold, peel and halve them. In a small pan, toast the pine nuts without fat till they are slightly brown and golden. Wash the basil, shake dry and pluck the leaves from the stem.
3. In a food processor, combine the cooked garlic, basil, pine nuts, parmesan, olive oil, lemon zest, lemon juice, and red pepper flakes. Pulse until smooth and still chunky.
4. Cut the potatoes in half and add to a large serving bowl and toss them with the salted butter. Add the olives and pesto and toss well till evenly coated. Season with salt and pepper. Place the halved eggs on top and serve.

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