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.
Pesto Roasted Potatoes
Serves 6
What you'll need:
6 medium to large red potatoes
pesto (your recipe or mine which is below)
parmesan cheese
Pesto:
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.
Enjoy!
The best potatoes I’ve ever had. The flavor combination with the pesto works beautifully.