Pesto Potatoes

From Cook's Country | August/September 2013

Why this recipe works:

When we tried dressing cooked potatoes with traditional basil pesto, the spuds soaked up all the moisture, leaving the dish dry and chunky. To loosen our pesto, we upped the oil and added lemon juice for tang. Leaving the pine nuts out of the food processor and, instead, sprinkling them on the… read more

When we tried dressing cooked potatoes with traditional basil pesto, the spuds soaked up all the moisture, leaving the dish dry and chunky. To loosen our pesto, we upped the oil and added lemon juice for tang. Leaving the pine nuts out of the food processor and, instead, sprinkling them on the finished dish helps smooth out the pesto even more. We chose red potatoes for their sturdy, waxy texture and we slice them thin to create as much surface area as possible for the pesto to cling to. Dressing the potatoes while they’re warm lets them absorb maximum flavor, and finishing the dish with toasted nuts and grated cheese adds seasoning and crunch.

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Serves 8

Use small red potatoes measuring 1 to 2 inches in diameter. High-quality Parmesan makes a difference here.

Ingredients

Detail sfs pestopotatosalad 1
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