Since I've drowning in herbs, I decided to use some and made homemade pesto - OMG, so good. Threw it in with some potatoes and it was faboo.

Ingredients
2 1/2 pounds small red skinned potatoes
Coarse salt
1 cup stock or chicken broth
1 cup pesto (recipe below)

Directions
Cut larger potatoes in half and leave small potatoes whole. Cover potatoes with water and bring water to a boil. Add salt and cook until potatoes are tender 10 to 12 minutes. Drain potatoes and return them to hot pot. Add broth or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve while hot


Ingredients

•2 cups fresh basil leaves, packed
•1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
•1/2 cup extra virgin olive oil
•1/3 cup pine nuts or walnuts
•3 medium sized garlic cloves, minced
•Salt and freshly ground black pepper to taste

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

 

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i like pesto, might just give this a try

 

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Going to make a huge batch next weekend to keep around for other uses. They say it freezes well - just leave the cheese out until you are ready to use it.

Think I'll put it on some chicken breasts next

 

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If you're in to homemade pizza try one with pesto instead of marinara sauce.

 

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that's pretty much how I make my garlic mashed potatoes...without nuts tho

 

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