Saturday, July 26, 2008

Baby Potatoes with Basil Pesto

The Fargo-Moorhead Farmer's Market down along the river is in full swing. I picked up a backpack full of goodies today, including a couple pounds of baby red potatoes. They're tossed with a fairly typical pesto, with fresh basil from my garden.
1 pound baby potatoes, washed but unpeeled (cut or quarter any potatoes bigger than a marble, so they cook evenly)
water and salt

Basil-Walnut Pesto
2 cups fresh basil
1/2 cup raw walnuts
1/4 cup extra virgin olive oil
2 cloves garlic
1 tbsp. lime juice
1 tsp. nutritional yeast (optional...but then again, isn't everything?)
salt and pepper to taste

1. Add potatoes and just enough water to cover them, along with a dash of salt, to a saucepan. Bring to a boil, then reduce heat so the potatoes just simmer. Cover, and simmer for about 15 minutes. When the potatoes are easily punctured with a fork, they're done. Since they're so small, overcooking can cause them to fall apart and get mushy.
2. Combine pesto ingredients in a blender or food processor. Blend or process.
3. Drain potatoes, and toss with pesto.

Here's today's haul from the farmer's market, soon to appear on a food blog near you.

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