Pesto Potato Bake Recipes

PESTO POTATOES

Steps:

• In a food processor or blender, combine the first seven ingredients. Cover and process until smooth. While processing, gradually add 1/4 cup oil in a steady stream., In a large roasting pan, combine potatoes and tomatoes; drizzle with remaining oil. Top with basil mixture; toss to coat. , Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

PESTO POTATOES

Steps:

• For the pesto, put the basil and parsley in the food processor and process until minced.
• Keep the processor running and add the garlic and nuts.
• Process until finely chopped, then add the chicken broth, parmesan cheese, lemon juice, water, oil, salt and pepper and process until smooth.
• For the potatoes, brush 2 tablespoons oil in a baking dish.
• Arrange 2 cups of sliced potatoes in the bottom of baking dish and season with salt and pepper.
• Spread 3 tablespoons of basil mixture over potatoes and sprinkle 2 teaspoons parmesan cheese over as well.
• Cover with 2 cups of sliced potatoes, 3 tablespoons basil and 2 teaspoons cheese.
• Top with the remaining potatoes and season one last time with salt and pepper.
• Heat the chicken broth until hot.
• Pour over potatoes and use the remaining basil mixture and cheese over the top of the dish.
• Cover the baking dish with foil and bake in a preheated oven at 425F or 220 C for 45 minutes.
• Remove foil and cook for 15 minutes more.

POTATO AND PESTO GRATIN

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Oil a 2-quart baking dish or gratin with olive oil. Slice the potatoes about 1/4 inch thick and place in a large bowl. Season to taste with salt and pepper, and add the pesto or pistou. Stir the mixture until the potato slices are evenly coated, then transfer to the baking dish, making sure to scrape all of the pesto out of the bowl.
• Cover the baking dish with foil or a lid and place in the oven. Bake 30 minutes, then uncover and return to the oven. Bake another 15 to 20 minutes, until the potatoes are thoroughly tender, the olive oil in the dish - now a beautiful green - is sizzling, and the top is beginning to color. Serve hot or warm.

PESTO POTATO BAKE

Steps:

• Heat oven to 425 degrees.
• Lightly grease 11 x 7 inch baking dish with 1 teaspoon butter.
• Place 2 cups shredded potatoes in prepared dish, pressing lightly to form an even layer.
• Dollop pesto over potatoes; sprinkle with cheese.
• Top with remaining 2 cups potatoes, spreading evenly.
• In medium microwave-safe dish, microwave milk on high for 1 1/2 to 2 minutes or until hot; stir in 1/4 cup Parmesan, pepper and salt. Pour over potatoes.
• In a small bowl, mix together topping ingredients until blended; sprinkle over potatoes.
• Bake uncovered, 23-25 minutes or until top is crisp and browned. Let stand 5 minutes before serving.