Basil Pesto Potatoes

Pesto Potatoes

Pesto Potatoes

This is a fast and easy.way to dress up the lowly red potato! Whip up the Basil Pesto in this months edition, then toss it along with a few flavor enhancers with the warm potatoes. Sprinkle with some additional Parmesan, pine nuts & lemon zest, and enjoy. This is a nice side with Steak Pizzaiola or Grilled Chicken Breasts.  Serves 4

1 1/2 pounds red potatoes, scrubbed clean and sliced 1/4-inch thick

1/2 cup prepared Basil Pesto

1 small shallot, finely-minced

1 Tablespoon capers, drained, rinsed and minced

2 teaspoons freshly grated lemon zest plus more for garnish

2 Tablespoons toasted pine nuts, reserve a few for garnish

Grated Parmesan or Romano cheese for garnish, optional

Place potatoes in a large saucepan and cover with cold water and add 2 teaspoons of salt.  Bring to a boil over high heat, reduce heat and cook until just tender (the tip of a knife will pierce the potato easily).  Drain and place in a mixing bow; allow to cool for about 20 minutes.

Combine pesto, shallot, capers, zest, and pine nuts in a small bowl.  Pour over the potatoesand mix well. Garnish with additional cheese & zest, if desired

Serve warm.

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