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Dairy
Easy
4 Servings
Allergens 
40 Minutes
Diets
There’s something about pesto that always pleases a crowd.
2 pounds small red-skinned potatoes, scrubbed
3 ounces fresh cleaned basil
2 tablespoons pine nuts
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
Haddar Salt, to taste
pepper, to taste
1/2 cup Tuscanini Olive Oil
3/4 cup Parmesan cheese
fresh basil, for garnish
Cook potatoes in a pot of boiling salted water for 15 minutes; drain well.
In a food processor, blend basil, pine nuts, garlic, salt, and pepper for about 30 seconds. Add the oil gradually and process until smooth.
Remove mixture from food processor and place in a mixing bowl; stir in cheese.
Spoon pesto sauce over warm potatoes; mix well. Garnish with fresh basil and serve immediately.
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