The basil is still going strong in the garden so it’s time for more pesto. We’ve had lots of it with pasta this summer and I’ve frozen a bit as well. Tonight I thought I’d do something a little different and serve it over potatoes. The pesto recipe is below. For the potatoes, I simply cut several large potatoes into 1/2″ cubes and boiled until tender.
For the pesto, blend together 2 packed cups of fresh basil, 3/4 cups of grated parmesan cheese, 3/4 cup of olive oil, 4 T of garlic, and 2 T of pine nuts. Optionally, do not add the pine nuts until after blending for some added crunch. That’s how I like it. Stir with the cooked potatoes ….. serve and enjoy!
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