Tricolor Potatoes With Pesto And Parmesan Recipes

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TRI-COLOR POTATOES WITH BASIL-PECAN PESTO



Tri-Color Potatoes with Basil-Pecan Pesto image

Provided by Kare for Kitchen Treaty

Number Of Ingredients 6

2 pounds potatoes - a mix of baby or fingerling yukon gold (red, and blue potatoes)
1 1/2 cup fresh basil leaves (packed)
3 tablespoons extra virgin olive oil
1/4 cup pecans
1 clove of garlic (diced)
1/4 teaspoon kosher salt

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!

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