Potatoes with Five-Herb Pesto

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Potatoes with Five-Herb Pesto

 

2 pounds new potatoes, scrubbed

salt

1/4 cup extra-virgin olive oil

1 teaspoon chopped rosemary

1 teaspoon chopped thyme

1/4 cup five-herb pesto, recie follows

freshly ground pepper

 

Place the potatoes in a large pot, and add salt and enough cold water to cover

by two inches. Bring to a boil, then lower the heat and simmer for 5 minutes.

Drain the potatoes, and set aside to cool to room temperature. Once cool, cut

them in half (or quarters if they are large).

In a large skillet over medium-high heat, warm the olive oil. Add the potatoes.

(Do not crowd the skillet. The potatoes should fit in an even layer. Do this in

batches or use more than one skillet.) Sauté until the potatoes are well-browned

and tender, about 8 to 10 minutes, and stir in the herbs. Transfer to a bowl,

and add the pesto. Season with salt and pepper, and toss well. Serves 4.

 

Five-herb Pesto

 

2 tablespoons chopped rosemary

1/4 cup roughly chopped chives

2 tablespoons chopped thyme

1/2 cup sage leaves

2 cups parsley leaves

1 clove garlic, roughly chopped

hot red pepper flakes

1 cup extra-virgin olive oil, plus extra

salt and freshly ground pepper

 

Place the herbs and garlic in a blender or food processor. Add a pinch of hot

red pepper flakes, and purée. With the machine running, add the olive oil in a

slow stream, adding more oil if necessary to get a smooth consistency. Season

with salt and pepper.

Makes about 1 1/4 cups.

 

 

 

 

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