Tri-colour Potatoes with Pesto


Recipe serves 4-5

  • 4 Tbsp olive oil

  • 1/2 cup (packed) fresh basil leaves

  • 1 large shallot

  • 2 garlic cloves

  • 1.5 pounds tri-colour mix of potatoes (halved or quartered)

  • Oil for tray

  • 3/4 cup freshly grated Parmesan cheese

Blend 2 Tbsp olive oil, basil, shallot, and garlic in processor until smooth. Add salt and pepper to basil sauce to taste. (Can be made 8 hours ahead. Cover and refrigerate).
Preheat oven to 400 degrees F. Cover tray in parchment paper and lightly oil
In large pot boil potatoes for 4 mins. Drain and shake thoroughly.
Toss potatoes with 2 Tbsp. olive oil, salt, and pepper, in large bowl to coat. Spread onto prepared baking sheet.
Roast potatoes until almost tender, about 20 mins.
Push potatoes to a small heap, pour basil sauce over potatoes, stir to coat, spread again. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 mins.
Transfer to serving bowl. Add cheese and toss to coat.
Compliment your meal with a crunchy iceberg* lettuce salad with canned mandarins and crumbled feta*.

*In Sale Flyer February 10-16, 2019

Annah Kassen