I adapted this recipe from The Union Square Cafe Cookbook. Great use of fresh basil if you happen to have a ton of it from your garden harvest.
Ingredients:
PESTO:
2 tbsp. pine nuts
1/4 cup olive oil
2-3 cloves garlic, chopped
1/2 tsp. kosher salt
Pinch of black pepper
2 cups basil leaves
MASHED POTATOES:
3-4 large russet potatoes, peeled
Half and half
Butter
Salt and pepper
1. Add all the pesto ingredients together in a blender or food processor; puree until smooth.
2. In a large pot, add the peeled potatoes and cover with water. Stir in a large pinch of kosher salt. Bring to a boil, then simmer until the potatoes are just tender and cooked through.
3. Drain the water from the potatoes, add half and half, butter, salt and pepper and mash. Stir in the pesto until well combined. Taste and adjust seasonings as needed.
Ingredients:
PESTO:
2 tbsp. pine nuts
1/4 cup olive oil
2-3 cloves garlic, chopped
1/2 tsp. kosher salt
Pinch of black pepper
2 cups basil leaves
MASHED POTATOES:
3-4 large russet potatoes, peeled
Half and half
Butter
Salt and pepper
1. Add all the pesto ingredients together in a blender or food processor; puree until smooth.
2. In a large pot, add the peeled potatoes and cover with water. Stir in a large pinch of kosher salt. Bring to a boil, then simmer until the potatoes are just tender and cooked through.
3. Drain the water from the potatoes, add half and half, butter, salt and pepper and mash. Stir in the pesto until well combined. Taste and adjust seasonings as needed.
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