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Recipe by Chani Tawil

Pesto Potatoes

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Pesto Potatoes
Dairy Dairy
Easy Easy
4 Servings
Allergens

Contains

- Dairy - Tree nuts
40 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

There’s something about pesto that always pleases a crowd.

Ingredients

Pesto Potatoes

  • 2 pounds small red-skinned potatoes, scrubbed

  • 3 ounces fresh cleaned basil

  • 2 tablespoons pine nuts

  • 3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic

  • Haddar Salt, to taste

  • pepper, to taste

  • 1/2 cup Tuscanini Olive Oil

  • 3/4 cup Parmesan cheese

  • fresh basil, for garnish

Directions

1.

Cook potatoes in a pot of boiling salted water for 15 minutes; drain well.

2.

In a food processor, blend basil, pine nuts, garlic, salt, and pepper for about 30 seconds. Add the oil gradually and process until smooth.

3.

Remove mixture from food processor and place in a mixing bowl; stir in cheese.

4.

Spoon pesto sauce over warm potatoes; mix well. Garnish with fresh basil and serve immediately.

About:

www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

basil Chani Tawil cheese crowd-pleaser crowdpleaser fresh herbs kosher for passover nuts Pesach potato salad potatoes
Pesto Potatoes

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