Italian Pesto Potatoes

Pesto is a savory pasty green sauce that is the specialty of the region around Genoa, Italy, where it probably originated. The word pesto means "pounded" or "crushed" in Italian, called that because the ingredients were pounded or crushed with a mortar and pestle before the food processor was invented. The classic recipe includes basil leaves, olive oil, plenty of garlic, pine nuts or walnuts, and parmesan cheese. It is usually served over pasta, but it also tastes great on that other great starch, potatoes. You can make your own pesto or you can buy lovely pesto in jars.

Pesto Potatoes Recipe

Makes. 1 serving

Takes. 30 minutes

Ingredients

12 ounces (2 baseball size) waxy potatoes

1 teaspoon pesto sauce

kosher salt, freshly ground pepper, and extra virgin olive oil to taste

Method

1) Peel the potatoes (or not), and cut them into bite-size chunks. Boil until soft, but not mushy, about 15 minutes. Drain.

2) Toss the pesto in with the potatoes.

3) Add a splash or two of a really good fresh olive oil. Salt and pepper to taste. Serve. What could be simpler? Or more tasty?

Pesto Potatoes

Please read this before posting a comment or question

grouchy?

1) Please try the table of contents or the search box at the top of every page before you cry for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

Moderators

  Max
  Clint
  Jerod
  Huskee
  Henrik
  Browne
 Click to Show Comments or Add Your Own