Tri-Color Potatoes with Basil-Pecan Pesto

Tuesday, August 3, 2010 in Food, Gluten Free, Sides, Soups and Salads, Vegetarian

Usually my blog stories start with a silly anecdote or, you know, borderline-insane ramblings. Today, though, I’ve got nothing. Which is sort of disconcerting. But I guess there’s nothing wrong with just getting to the point now and then, eh? Which actually really fits for the dish I’m sharing today – it’s simple, straightforward, no-muss-no-fuss.

With just six ingredients (including the salt) it’s a perfect example of how super simple doesn’t necessarily mean super boring. Rustic red, gold, and blue potatoes tossed with a simple, garlicky basil-pecan pesto – it’s hearty, fresh, and a breeze to throw together.

It’s kinda pretty, too.

Here’s the recipe!

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Tri-Color Potatoes with Basil-Pecan Pesto

Inspired by this recipe from Martha Stewart and this recipe from Smitten Kitchen

Serves about 4

Ingredients:

  • 2 pounds potatoes – a mix of baby or fingerling yukon gold, red, and blue potatoes
  • 1 1/2 cup fresh basil leaves, packed
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup pecans
  • 1 clove of garlic, diced
  • 1/4 teaspoon kosher salt

Directions:

  1. Boil potatoes just until fork-tender, about 10 minutes.
  2. Drain and allow potatoes to cool to room temperature.
  3. Cut potatoes into bite-sized pieces – usually I cut them into fourths. Place them into a large bowl.
  4. Throw the basil, olive oil, pecans, garlic, and salt in a the food processor or blender, and pulse the mixture several times until well-blended. It should make about 1/3 cup of pesto.
  5. Pour the pesto over the potatoes, and toss gently, until well-incorporated.
  6. Add additional salt, if desired, to taste.
  7. This dish keeps in the fridge but is best served, I think, at room temperature. Enjoy!

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This post was written by who has written 267 posts on The Hazel Bloom.

5 Responses to “Tri-Color Potatoes with Basil-Pecan Pesto”

  1. Diet Shakes Thursday, August 5, 2010 at 4:33 AM #

    Have seen these potatoes at the market and was kind of leery of buying, being unsure how to cook them. Can’t’ wait now to give them a try, they look gorgeous all on their own, thinking they will really add to my menu planning this month. Thanks for something new to try.

    [Reply]

  2. Raquel Sunday, August 8, 2010 at 1:55 PM #

    This looks delicious! Have you ever tried this pesto on a pasta. Is it good on that as well?

    [Reply]

  3. modna odzież Wednesday, October 20, 2010 at 12:55 PM #

    Nice post. Thanks for sharing. Keep it up!

    [Reply]

  4. Genoveva Jungwirth Thursday, December 2, 2010 at 3:04 AM #

    Thank you, very useful. I wasnt actually a big fan of Spinach for many years (ok, that’s a total lie, I hated the stuff), but after marrying a vegan I kind of had to get used to it, and have slowly come to totally love the stuff. Spinach curry is undoubtedly my absolute favouritest! I even found adedicated spinach recipes website which is my new favourite site now, you should have a look!

    [Reply]

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  1. Tweets that mention Tri-Color Potatoes with Basil-Pecan Pesto | The Hazel Bloom -- Topsy.com - Tuesday, August 3, 2010

    [...] This post was mentioned on Twitter by Nikki 'Trexel' Moore, Kare Troughton. Kare Troughton said: (new post) tri-color potatoes with basil-pecan pesto. so simple, so good. http://bit.ly/bHUtqu [...]

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