Project Description
Pesto New Potatoes
Two summer favorites together–fresh basil & new potatoes–from the Caves Summer Spotlight series
0
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.