I used the pesto in this potato dish for Grilled Pizza with Pesto Sauce and Herb Salad. Which came first the chicken or the egg? Well.... I made the pesto for the potatoes and then brainstormed the pizza idea for the vegetarian blogging event No Croutons Required . With new potatoes and fresh garden basil this dish is very flavourful and easy to prepare!!!The third Wednesday of every month has been designated Potato Ho-Down Wednesday. Two of my fellow potato Ho's Cathy of Noble Pig and Krysta over at Evil Chef Mom say it is so. Every Wednesday we will all be cooking up those scalloped potatoes, mashed potatoes, fries, curries, poutine......if potato is in the name we will be there!!! Being the Ho that I am this is my second entry this month.
**Nugget Potatoes with Pesto**
1 kg (2 lbs) nugget potatoes, scrubbed, halved
125 mL (1/2 cup)each packed fresh basil leaves and ½ cup packed parsley
2 - 4 whole peeled garlic cloves
30 mL (2 T) pinenuts
60 mL (1/4 cup)sun-dried tomatoes drained and ¼ cup julienned
coarse black pepper to taste
3 mL (1/2 tsp) salt
60 mL (1/4 cup)extra-virgin olive oil
¼ cup grated Parmesan cheese (optional but droolworthy)
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Drop the potato chunks into salted boiling water and cook until tender but not mushy. Drain.
Meanwhile, combine all remaining ingredients except Parmesan in food processor and process until well combined. Recipe makes about 10 tbsp (150 mL) of pesto. Use desired amount to toss with the potatoes in this recipe. Cover and refrigerate the remainder for up to 3 days for another use like Grilled Pizza.
Return the drained potatoes to the hot pan in which they were cooked and add desired amount of pesto. Toss until hot potatoes are well coated. Sprinkle with grated Parmesan if desired. Serve warm.
Serves 6
