Pesto Potatoes

1. 1

   Scrub but do not peel the potatoes, and cook them in water to cover for 10 to 20 minutes, depending on their size.

2. 2

   Do not let potatoes get mushy.

3. 3

   Turn on the food processor, and put the garlic through the feed tube to process.

4. 4

   Wash, dry and remove basil leaves from the stems.

5. 5

   Add the basil, ricotta, yogurt, blue cheese and vinegar to the processor work bowl.

6. 6

   Blend throughly.

7. 7

   Season to taste with pepper, and mix in pine nuts.

8. 8

   When potatoes are cooked, drain, and cut in halves or quarters, depending on size.

9. 9

   Toss with sauce, and serve.

No additional tips available.