Pesto Potatoescooks Country Recipes

THE BEST CLASSIC PESTO

Steps:

• Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

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.

PESTO POTATOES(COOK'S COUNTRY)

Steps:

• Combine 2 quarts water, potatoes, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are easily pierced with tip of paring knife but do not break apart, 5 to 8 minutes. Drain potatoes thoroughly and transfer to large bowl. Let potatoes cool slightly, about 20 minutes.
• Meanwhile, toast garlic in 10-inch skillet over medium heat, stirring occasionally, until skins are just beginning to brown, about 5 minutes. Add pine nuts and continue to toast until garlic is spotty brown and pine nuts are golden, 2 to 3 minutes. Transfer to plate and let cool slightly.
• When cool enough to handle, peel garlic. Process garlic, basil, ¼ cup Parmesan, lemon zest and juice, and 1 teaspoon salt in food processor until coarsely ground, about 30 seconds, scraping down sides of bowl as needed. With processor running, slowly add oil and process until smooth, about 1 minute.
• Add pesto, capers, shallot, pine nuts, and remaining ¼ cup Parmesan to potatoes and stir gently to combine. Season with salt and pepper to taste. Serve slightly warm or at room temperature.

PESTO POTATOES(COOK'S COUNTRY)

Steps:

• Combine 2 quarts water, potatoes, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are easily pierced with tip of paring knife but do not break apart, 5 to 8 minutes. Drain potatoes thoroughly and transfer to large bowl. Let potatoes cool slightly, about 20 minutes.
• Meanwhile, toast garlic in 10-inch skillet over medium heat, stirring occasionally, until skins are just beginning to brown, about 5 minutes. Add pine nuts and continue to toast until garlic is spotty brown and pine nuts are golden, 2 to 3 minutes. Transfer to plate and let cool slightly.
• When cool enough to handle, peel garlic. Process garlic, basil, ¼ cup Parmesan, lemon zest and juice, and 1 teaspoon salt in food processor until coarsely ground, about 30 seconds, scraping down sides of bowl as needed. With processor running, slowly add oil and process until smooth, about 1 minute.
• Add pesto, capers, shallot, pine nuts, and remaining ¼ cup Parmesan to potatoes and stir gently to combine. Season with salt and pepper to taste. Serve slightly warm or at room temperature.