Pesto Crushed Potatoes Recipes

PESTO CRUSHED POTATOES

Steps:

• Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the parsley and basil in a fine mesh strainer and plunge into the boiling water, pushing the leaves down into the water and stirring so they cook evenly for about 15 seconds. Remove and plunge directly into ice water. Drain immediately, squeeze dry and roughly chop.
• In a blender, puree the herbs with the oil, 1 tablespoon pine nuts, garlic, salt and pepper. When well blended add the cheese and pulse briefly just to mix. Transfer to a bowl and adjust seasoning.
• In a large pot filled halfway with cold salted water add the potatoes. Bring potatoes to a boil and simmer until a small knife can pierce through the center without resistance. Drain potatoes through a colander.
• In a large non-reactive mixing bowl add potatoes and crush gently with a fork, add in the pesto and remaining pine nuts and mix to coat the crushed potatoes evenly. Check for seasoning, serve and enjoy.

ROASTED PESTO POTATOES

Steps:

• Preheat oven to 400 degrees. In a large bowl, toss together the pesto and the potatoes. Spread the potatoes out on a baking sheet. Bake for 45 minutes or until crispy and golden. Serve hot.

PESTO POTATOES

Steps:

• Scrub but do not peel the potatoes, and cook them in water to cover for 10 to 20 minutes, depending on their size. Do not let potatoes get mushy.
• Turn on the food processor, and put the garlic through the feed tube to process.
• Wash, dry and remove basil leaves from the stems. Add the basil, ricotta, yogurt, blue cheese and vinegar to the processor work bowl. Blend throughly. Season to taste with pepper, and mix in pine nuts.
• When potatoes are cooked, drain, and cut in halves or quarters, depending on size. Toss with sauce, and serve.

PESTO MASHED POTATOES

Steps:

• Cut larger potatoes in half and leave small potatoes whole. Cover potatoes with water and bring water to a boil. Add salt and cook until potatoes are tender 10 to 12 minutes. Drain potatoes and return them to hot pot. Add broth or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve while hot.

PESTO MASHED POTATOES

Steps:

• Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with butter, salt, pepper and enough cream to achieve desired consistency. Transfer potatoes to a serving dish; swirl pesto sauce into potatoes. Drizzle with olive oil; serve immediately.