Pesto Potatoes
This is a fast and easy.way to dress up the lowly red potato! Whip up the Basil Pesto in this months edition, then toss it along with a few flavor enhancers with the warm potatoes. Sprinkle with some additional Parmesan, pine nuts & lemon zest, and enjoy. This is a nice side with Steak Pizzaiola or Grilled Chicken Breasts. Serves 4
1 1/2 pounds red potatoes, scrubbed clean and sliced 1/4-inch thick
1/2 cup prepared Basil Pesto
1 small shallot, finely-minced
1 Tablespoon capers, drained, rinsed and minced
2 teaspoons freshly grated lemon zest plus more for garnish
2 Tablespoons toasted pine nuts, reserve a few for garnish
Grated Parmesan or Romano cheese for garnish, optional
Place potatoes in a large saucepan and cover with cold water and add 2 teaspoons of salt. Bring to a boil over high heat, reduce heat and cook until just tender (the tip of a knife will pierce the potato easily). Drain and place in a mixing bow; allow to cool for about 20 minutes.
Combine pesto, shallot, capers, zest, and pine nuts in a small bowl. Pour over the potatoesand mix well. Garnish with additional cheese & zest, if desired
Serve warm.
