Technically this is not a main dish, but it's so yummy I can sure make it one!
My love affair with fresh basil began a long time ago and it's still one of my favorite things to incorporate into my meals. Tossing potatoes with pesto is a great way to enjoy it without the gluten of pasta or bread. Yes, if you couldn't tell, I'm on a bit of a gluten free kick.
What you'll need:
6 medium to large red potatoes
pesto (your recipe or mine which is below)
a big handful of basil (about 15 leaves
1/4 cup pine nuts
1/4 cup grated parmesan cheese
1/4-3/4 cup olive oil
What you'll do:
Boil the potatoes until just fork tender. Remove from the water and set aside.
Make the pesto: In a food processor or blender, add the basil, then nuts, then cheese. Puree until your desired texture. I like mine a little more chunky, but you can blend it smooth if you like. Slowly drizzle in the olive oil until the desired texture is reached.
Cube the potatoes in 1 inch pieces and toss with the pesto. Place in a baking dish and top with some additional parmesan cheese.
Bake at 375 for about 15 minutes or until you are ready to serve them.