Potatoes With Pesto 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.

SMASHED PESTO POTATOES

Steps:

• Bring 1 1/2 pounds new potatoes to a boil in a pot of salted water. Cook until tender, about 20 minutes; drain. Melt 3 tablespoons butter and 1/4 cup milk in the same pot; add 3 tablespoons pesto and the potatoes. Lightly smash with a potato masher. Top with fresh ricotta or sour cream.

POTATOES WITH PESTO

Steps:

• Boil the potatoes in their skins until cooked. Drain, and when cool enough to handle (but still warm), cut the potatoes into quarters.
• Place the potatoes in a bowl and sprinkle them with olive oil. Add the pesto and toss gently, so that the potatoes are coated with the sauce. Sprinkle with salt and pepper and serve immediately or at room temperature. Do not refrigerate.

PASTA AND POTATOES WITH PESTO

Steps:

• Place all pesto ingredients except the oil in a food processor and process well. With the machine still running, add oil and blend until the consistency of soft butter.
• In covered saucepan, cook beans in salted water for 2-3 minutes.
• Add potatoes and cook until tender about 8-10 minutes.
• Meanwhile, cook pasta according to the instructions on the pasta package. Drain pasta.
• Drain the potatoe/Green bean mixture reserving 2-3 T. of the liquid.
• Add the liquid to the pesto and toss with butter.
• Combine pesto, vegetables and pasta and toss until well coated.
• Salt and pepper to taste.
• Serve with grated Parmesan Cheese.