Whipped up these basil pesto potatoes for dinner tonight and I am super keen to make another batch of pesto to eat them again during the week! Do you have a food that’s currently on repeat?
Cassie x
Pesto Potatoes
Serves 4 as a side
500g baby potatoes
1 tablespoon olive oil
1/4 cup parmesan cheese
Sprinkle salt & pepper
Pesto:
1 cup basil leaves (stems removed)
1 cup baby spinach leaves
1/2 cup olive oil
1/2 cup parmesan cheese
1/4 cup pine nuts
3 cloves of garlic
Salt & pepper to taste
(you can freeze the leftover pesto for another time too)
Bake potatoes in the oven (180 degrees) with olive oil, salt & pepper for 30-35 minutes. In the last 5 minutes of cooking time, add the parmesan cheese on top to melt. Meanwhile, prepare the pesto by blitzing all ingredients in a medium blender until smooth. Serve the baked potatoes with pesto on top and enjoy!
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