Pesto New Potatoes

Two summer favorites together–fresh basil & new potatoes–from the Caves Summer Spotlight series

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Servings

  • 6 cups new potatoes

  • 3 ½ tsp. kosher salt, divided

  • 1 bay leaf

  • 2 cloves garlic

  • ¾ cup basil

  • ⅛ tsp. ground black pepper

  • 3 Tbsp. shredded Parmesan

  • ⅓ cup olive oil

  • ½ tsp. lemon zest

Instructions

Bring a large pot of water to a boil with bay leaf and 2 tsp. salt. Cook potatoes at a simmer until fork tender. Drain thoroughly. Meanwhile, place the remainder of the salt, garlic, basil, ground black pepper, shredded Parmesan, olive oil, lemon zest and juice in a blender and blend until thoroughly combined and smooth. Pour pesto over potatoes and toss. Delicious served with Summer Vegetable Ratatouille.