1. rinse potatoes, make in about 20 min. Rinse and cool a little bit. Now remove the peel. Crab tails maybe defrosted, rinse.
2. peel the garlic clove. Rinse basil and pluck all but a tiny bit.
Grind 2 tbsp garlic, seeds, basil and Parmesan (e.g. in a universal grinder). Fold in 9 tbsp oil. Season the pesto.
3. cut the potatoes into slices. bring one eighth of a liter of water, vinegar and clear soup to a boil. Pour over the potatoes and simmer for a short time.
Rinse tomatoes, cut into quarters, perhaps remove seeds and cut into cubes. Mix with half of the pesto into the potatoes. Steep for at least half an hour.
4. Bake 1 tbsp. pine nuts. Roast crab tails in 1 tbsp hot oil for 2-3 min, turning. Season with salt, pepper and juice of one lemon. Add seasoning to lettuce. Arrange with seeds, olives, crab tails and remaining pesto. Garnish with remaining basil and lemon.
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