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Potatoes with Pesto
Makes: 1 1/2-2 lb. potatoes
Prep: 30 minutes
1 1/2-2 lb. Small White Potatoes – skins on – cooked
2 C. Fresh Basil Leaves
1 Large Clove Fresh Garlic
3/4 C. Toasted Walnuts
1 Tbsp. Fresh Lemon Juice
3/4 C. Grated Parmigiano-Reggiano Cheese
Kosher Salt and Freshly Ground Black Pepper to taste
2/3 C. Extra Virgin Olive Oil
1/2 C. Sun Dried Tomatoes, packed in oil – chopped small
Parmigiano-Reggiano shavings for garnish
Cook your potatoes and then slice them in half – or leave them whole if they are especially small.
Place the basil, garlic, walnuts, lemon juice, grated cheese, salt and pepper in a blender.
Run your blender while adding all of your oil slowly through the top in a stream as the mixture becomes a smooth paste. It will become a beautiful green color.
If it seems too dry – add more oil.
Taste for seasoning. It is important to add enough salt and pepper to bring out the flavor of this sauce.
Pour this pesto sauce over the cooked potatoes and gently toss.
Add the sun dried tomatoes and toss again.
Garnish with shavings of the Parmigiano-Reggiano.
Serve at room temperature.