Makes
About 3/4 pound (340.2 g)Ingredients
Method
- Prep. Peel the potatoes (or not), and cut them into bite-size chunks.
- Cook. Boil until soft, but not mushy, about 15 minutes. Drain.
- Prep again. Toss the pesto in with the potatoes.
- Serve. 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?
Notes
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.