Tricolor Potatoes With Pesto And Parmesan Recipes

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TRICOLOR POTATOES WITH PESTO AND PARMESAN



Tricolor Potatoes with Pesto and Parmesan image

Categories     Cheese     Potato     Side     Roast     Summer     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 9

8 tablespoons olive oil
1 cup (packed) fresh basil leaves
2 large shallots
4 garlic cloves
Nonstick vegetable oil spray
1 1/2 pounds red-skinned new potatoes
1 1/2 pounds Yukon Gold potatoes (each about 1 1/2 inches in diameter)
1 pound purple potatoes (each about 1 1/2 inches in diameter)
3/4 cup freshly grated Parmesan cheese

Steps:

  • Blend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth. Season basil sauce to taste with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Spray large baking sheet with nonstick spray. Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat. Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes. Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer.
  • Transfer potatoes to serving bowl. Add cheese and toss to coat.

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!

CRISPY PESTO PARMESAN POTATOES



Crispy Pesto Parmesan Potatoes image

A very easy and quick side dish using baby red potatoes that will make a great accompaniment to any meal.

Provided by Marie

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 1/2 lbs baby red potatoes
1/4 cup basil pesto
parmesan cheese

Steps:

  • Cut potatoes in half and boil just until tender.
  • Preheat broiler and line a baking sheet with foil.
  • In a large bowl, combine potatoes and pesto and toss to coat.
  • Spread potatoes on baking sheet and sprinkle with Parmesan cheese.
  • Broil for 5 minutes or until potatoes are light brown.

Nutrition Facts : Calories 142.4, Fat 0.3, SaturatedFat 0.1, Sodium 11.8, Carbohydrate 32.5, Fiber 5.6, Sugar 1.4, Protein 4.1

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