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.