PESTO CRUSHED POTATOES
Chef Note: You can use store-bought pesto here. You will want about 1/2 cup.
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the parsley and basil in a fine mesh strainer and plunge into the boiling water, pushing the leaves down into the water and stirring so they cook evenly for about 15 seconds. Remove and plunge directly into ice water. Drain immediately, squeeze dry and roughly chop.
- In a blender, puree the herbs with the oil, 1 tablespoon pine nuts, garlic, salt and pepper. When well blended add the cheese and pulse briefly just to mix. Transfer to a bowl and adjust seasoning.
- In a large pot filled halfway with cold salted water add the potatoes. Bring potatoes to a boil and simmer until a small knife can pierce through the center without resistance. Drain potatoes through a colander.
- In a large non-reactive mixing bowl add potatoes and crush gently with a fork, add in the pesto and remaining pine nuts and mix to coat the crushed potatoes evenly. Check for seasoning, serve and enjoy.
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Lucy Anderson
[email protected]This recipe is a great way to sneak some vegetables into your kids' diet. My kids loved the pesto potatoes and they didn't even realize they were eating broccoli.
NL4U film
[email protected]I'm not a big fan of pesto, but I thought this recipe was pretty good. The potatoes were cooked perfectly and the pesto was flavorful without being overpowering.
Xyco Villian
[email protected]Yum!
AmyJo Underwood
[email protected]This recipe is a bit too bland for my taste. I would add some garlic and red pepper flakes to give it a little more flavor.
Sss Lll
[email protected]I followed the recipe exactly and my potatoes turned out perfect. They were crispy and flavorful, and the pesto was a delicious addition.
Victor Nkoma
[email protected]Meh.
Joedan Fisher
[email protected]I made this recipe for a party and it was a huge success. Everyone loved the unique flavor of the pesto potatoes.
Sardar Nomi
[email protected]This recipe is a great way to use up leftover pesto. It's also a great side dish for grilled chicken or fish.
Nonduduzo Vilakati
[email protected]Not a fan. The pesto overpowered the potatoes and the texture was mushy.
Ruth Kabiru
[email protected]I've made this recipe several times and it's always a hit. The potatoes are crispy on the outside and fluffy on the inside, and the pesto is the perfect finishing touch.
RYLEIH BLUEBALLS
[email protected]Easy to make and so tasty! The pesto really makes the dish.
Simon Raffaut
[email protected]My family loved this recipe! The pesto added a delicious and unique flavor to the potatoes. I will definitely be making this again.