More Great Recipes: Dairy | Oven | Potato | Processor/Blender

Pesto Potatoes


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

3 tablespoons toasted pine nuts
2 cloves garlic
1 cup basil leaves
1/4 cup grated Romano or parmesan cheese, divided
1 teaspoon lemon juice (optional)
extra virgin olive oil
salt and pepper to taste
1 lb. small Yukon gold potatoes (or other potato)
1/3 cup chicken broth, hot


Preheat oven to 400*


Cut potatoes to make 1/8 - 1/4" slices.


In a food processor, process pine nuts and garlic until minced. Add basil and process until finely chopped. Add 3 tablespoons Romano cheese. Process until smooth. Stream in extra virgin olive oil until you get the texture you want. Salt and pepper to taste.


In a baking dish coated with cooking spray, arrange 1/3 of the potatoes on the bottom of the dish. Spread 1/2 pesto mixture over the top. Repeat layers, ending with a layer of potatoes. Pour chicken broth over potatoes. Cover with foil.


Bake for 30 minutes. Uncover, sprinkle with remaining Romano cheese, and continue to bake uncovered for 10 minutes.


Pairs Well With


Notes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51073 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

446 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11255 Downloads
FREE
Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana