Sautéed frog legs with marsh garlic pesto green and flavorful

1 Blend the pesto ingredients thoroughly, then add the softened butter and mix just a little to incorporate it.

2 On your cutting board, season your frog legs then dust them lightly with flour.

3 In a large skillet, melt 1.1 oz (30g) of butter with a splash of olive oil, and brown your new potatoes slightly.

4 Then add your frog legs, cooking 4 minutes on each side.

5 Add the pesto and give a few turns in the pan and serve your frogs on very hot plates.