Pesto Potatoes Recipes

Steps:

• Scrub but do not peel the potatoes, and cook them in water to cover for 10 to 20 minutes, depending on their size. Do not let potatoes get mushy.
• Turn on the food processor, and put the garlic through the feed tube to process.
• Wash, dry and remove basil leaves from the stems. Add the basil, ricotta, yogurt, blue cheese and vinegar to the processor work bowl. Blend throughly. Season to taste with pepper, and mix in pine nuts.
• When potatoes are cooked, drain, and cut in halves or quarters, depending on size. Toss with sauce, and serve.

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Oil a 2-quart baking dish or gratin with olive oil. Slice the potatoes about 1/4 inch thick and place in a large bowl. Season to taste with salt and pepper, and add the pesto or pistou. Stir the mixture until the potato slices are evenly coated, then transfer to the baking dish, making sure to scrape all of the pesto out of the bowl.
• Cover the baking dish with foil or a lid and place in the oven. Bake 30 minutes, then uncover and return to the oven. Bake another 15 to 20 minutes, until the potatoes are thoroughly tender, the olive oil in the dish - now a beautiful green - is sizzling, and the top is beginning to color. Serve hot or warm.

Steps:

• Boil the potatoes for about 15 mins or until tender. Drain, then return to the pan and roughly crush with a fork.
• Tip in the onion and spinach leaves. Pour over the olive oil, pesto and lemon juice, season to taste and toss to coat everything in the dressing. Serve warm with sausages, chicken or a steak.

Steps:

• For the pesto, put the basil and parsley in the food processor and process until minced.
• Keep the processor running and add the garlic and nuts.
• Process until finely chopped, then add the chicken broth, parmesan cheese, lemon juice, water, oil, salt and pepper and process until smooth.
• For the potatoes, brush 2 tablespoons oil in a baking dish.
• Arrange 2 cups of sliced potatoes in the bottom of baking dish and season with salt and pepper.
• Spread 3 tablespoons of basil mixture over potatoes and sprinkle 2 teaspoons parmesan cheese over as well.
• Cover with 2 cups of sliced potatoes, 3 tablespoons basil and 2 teaspoons cheese.
• Top with the remaining potatoes and season one last time with salt and pepper.
• Heat the chicken broth until hot.
• Pour over potatoes and use the remaining basil mixture and cheese over the top of the dish.
• Cover the baking dish with foil and bake in a preheated oven at 425F or 220 C for 45 minutes.
• Remove foil and cook for 15 minutes more.

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.