The Bowl of happiness just got better with potatoes and pesto because basil isn’t always available in the kitchen, right? This can be quite surprising with game-changing flavours. Pesto baby potatoes are easy to prepare and make for an impressive side dish or main dish! Also perfect for Sunday evening with chilled drinks.
Ingredients
- For the Basil Walnut Pesto
- 1 Cup Basil
- 7-8 Garlic Cloves
- 1/4 Cup Walnuts
- 1/2 Tsp Black Pepper Powder
- 1 Tsp Lemon Juice
- 3 Tbsp Olive Oil
- 1/2 Tbsp Salt
- For the Potatoes
- 25-30 Baby Potatoes
- For the Seasoning
- 1/2 Tsp Mixed Herbs
- 1/2 Tbsp Black Pepper Powder
- 1/2 Tbsp Salt
- 2 To 3 Tbsp Oil
- 25g Grated Cheese
Preparation
Prep: 15 minutes
Cooking: 25 minutes
- For the pesto – grind all ingredients together, do not make a paste, need pesto to coarse.
- Wash baby potatoes thoroughly. In a pan, on medium flame boil baby potatoes with a pinch of salt. Let them cook until (15 min). Drain the water once cooked and let them cool for a few minutes.
- In pan heat oil, transfer boiled potatoes. Cook until they are crisp and golden brown from outside. Once potatoes are ready, sprinkle salt black pepper powder, mix well.
- Turn flame off and add pesto mixed herbs and gently mix.
- Transfer potatoes to a serving plate, grate cheese and serve with mayo dip.
