Pesto Potato Bake Recipes

BAKED PESTO CHICKEN THIGHS AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix potatoes with 2 tablespoons pesto in a bowl. Transfer potatoes into a large 11x13-inch baking dish. Unfold chicken thighs in the same bowl; rub remaining pesto on all sides. Fold thighs back up into original shape and place into the baking dish next to the potatoes.
• Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork, 28 to 30 minutes. Season with salt and pepper before serving.

POTATO AND PESTO GRATIN

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Oil a 2-quart baking dish or gratin with olive oil. Slice the potatoes about 1/4 inch thick and place in a large bowl. Season to taste with salt and pepper, and add the pesto or pistou. Stir the mixture until the potato slices are evenly coated, then transfer to the baking dish, making sure to scrape all of the pesto out of the bowl.
• Cover the baking dish with foil or a lid and place in the oven. Bake 30 minutes, then uncover and return to the oven. Bake another 15 to 20 minutes, until the potatoes are thoroughly tender, the olive oil in the dish - now a beautiful green - is sizzling, and the top is beginning to color. Serve hot or warm.

CREAMY PESTO PASTA BAKE RECIPE BY TASTY

Steps:

• To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
• Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
• Halve cherry tomatoes.
• In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
• Top with grated parmesan and mozzarella balls.
• Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
• Garnish with additional parmesan and fresh basil. Serve immediately.
• Enjoy!

PESTO POTATOES

Steps:

• In a food processor or blender, combine the first seven ingredients. Cover and process until smooth. While processing, gradually add 1/4 cup oil in a steady stream., In a large roasting pan, combine potatoes and tomatoes; drizzle with remaining oil. Top with basil mixture; toss to coat. , Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

ROASTED PESTO POTATOES

Steps:

• Preheat oven to 400 degrees. In a large bowl, toss together the pesto and the potatoes. Spread the potatoes out on a baking sheet. Bake for 45 minutes or until crispy and golden. Serve hot.

BASIL PESTO TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 350°F or 180°C.
• Bake the potatoes in the oven for about an hour, until the skins are firm and the centres are soft.
• When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
• Lightly mash with a fork the flesh that has been removed from the skins. Mix in the mascarpone cheese and basil pesto sauce and season with salt and pepper if desired. Stir well to mix.
• Add the grated mozzarella and pine nuts and stir to mix.
• Scoop the filling back into the potatoes, smoothing the tops.
• Place on a foil-covered baking tray and bake for 10 minutes, until the filling is hot.
• Serve hot!

PESTO CHICKEN BAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine chicken, potatoes, tomatoes, pesto, water, olive oil, salt, and pepper in a large roasting pan; mix well.
• Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

PESTO POTATOES

Steps:

• For the pesto, put the basil and parsley in the food processor and process until minced.
• Keep the processor running and add the garlic and nuts.
• Process until finely chopped, then add the chicken broth, parmesan cheese, lemon juice, water, oil, salt and pepper and process until smooth.
• For the potatoes, brush 2 tablespoons oil in a baking dish.
• Arrange 2 cups of sliced potatoes in the bottom of baking dish and season with salt and pepper.
• Spread 3 tablespoons of basil mixture over potatoes and sprinkle 2 teaspoons parmesan cheese over as well.
• Cover with 2 cups of sliced potatoes, 3 tablespoons basil and 2 teaspoons cheese.
• Top with the remaining potatoes and season one last time with salt and pepper.
• Heat the chicken broth until hot.
• Pour over potatoes and use the remaining basil mixture and cheese over the top of the dish.
• Cover the baking dish with foil and bake in a preheated oven at 425F or 220 C for 45 minutes.
• Remove foil and cook for 15 minutes more.

BAKED BABY POTATOES WITH OLIVE PESTO

Steps:

• Preheat oven to 400°. Place potatoes in a large bowl. Add 2 tablespoons oil and salt; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake until tender, 30-35 minutes., Meanwhile, place olives, onion, pine nuts and garlic in a food processor; pulse until chopped. Gradually add remaining oil; process to reach desired consistency., When potatoes are cool enough to handle, cut thin slices off bottoms to allow potatoes to sit upright. Cut an "X" in the top of each potato; squeeze sides to open tops slightly. Place on a serving platter., Spoon olive pesto onto potatoes; top with sour cream. If desired, sprinkle with pepper. Serve warm.