Pesto Crushed Potatoes

1. 1

   Prepare a bowl of ice water.

2. 2

   Bring a large pot of water to a boil.

3. 3

   Put the parsley and basil in a fine mesh strainer and plunge into the boiling water, pushing the leaves down into the water and stirring so they cook evenly for about 15 seconds.

4. 4

   Remove and plunge directly into ice water.

5. 5

   Drain immediately, squeeze dry and roughly chop.

6. 6

   In a blender, puree the herbs with the oil, 1 tablespoon pine nuts, garlic, salt and pepper.

7. 7

   When well blended add the cheese and pulse briefly just to mix.

8. 8

   Transfer to a bowl and adjust seasoning.

9. 9

   In a large pot filled halfway with cold salted water add the potatoes.

10. 10

    Bring potatoes to a boil and simmer until a small knife can pierce through the center without resistance.

11. 11

    Drain potatoes through a colander.

12. 12

    In a large non-reactive mixing bowl add potatoes and crush gently with a fork, add in the pesto and remaining pine nuts and mix to coat the crushed potatoes evenly.

13. 13

    Check for seasoning, serve and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.