Pesto Potatoes Recipe

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3.16 from 44 votes

Pesto is a savory pasty green sauce that traditionally includes basil leaves, olive oil, plenty of garlic, pine nuts or walnuts, and parmesan cheese. In this recipe, it makes the perfect dressing for boiled potatoes.

Course:

Dinner

Lunch

Salad

Side Dish

Vegetable

Cuisine:

American

Italian

Author: meathead

Makes:

About 3/4 pound (340.2 g)

Servings: 1

Takes:

Prep Time: 5

Cook Time: 20

Total Time: 25

Ingredients

US Customary - Metric

▢ 12 ounces waxy potatoes (2 baseball size)
▢ 1 teaspoon pesto sauce
▢ Morton Coarse Kosher Salt
▢ Freshly ground black pepper
▢ Extra virgin olive oil

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.

Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

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?

Nutrition per Serving