Tri Color Potatoes With Basil Pecan Pesto Recipes

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!

TRI-COLOR POTATOES WITH BASIL-PECAN PESTO

Steps:

• Boil potatoes just until fork-tender, about 10 minutes.
• Drain and allow potatoes to cool to room temperature.
• Cut potatoes into bite-sized pieces - usually I cut them into fourths. Place them into a large bowl.
• Throw the basil, olive oil, pecans, garlic, and salt in a the food processor or blender, and pulse the mixture several times until well-blended. It should make about 1/3 cup of pesto.
• Pour the pesto over the potatoes, and toss gently, until well-incorporated.
• Add additional salt, if desired, to taste.
• This dish keeps in the fridge but is best served, I think, at room temperature. Enjoy!