Usually my blog stories start with a silly anecdote or, you know, borderline-insane ramblings. Today, though, I’ve got nothing. Which is sort of disconcerting. But I guess there’s nothing wrong with just getting to the point now and then, eh? Which actually really fits for the dish I’m sharing today – it’s simple, straightforward, no-muss-no-fuss.
With just six ingredients (including the salt) it’s a perfect example of how super simple doesn’t necessarily mean super boring. Rustic red, gold, and blue potatoes tossed with a simple, garlicky basil-pecan pesto – it’s hearty, fresh, and a breeze to throw together.
It’s kinda pretty, too.
Here’s the recipe!
Tri-Color Potatoes with Basil-Pecan Pesto
- 2 pounds potatoes - a mix of baby or fingerling yukon gold (red, and blue potatoes)
- 1 1/2 cup fresh basil leaves (packed)
- 3 tablespoons extra virgin olive oil
- 1/4 cup pecans
- 1 clove of garlic (diced)
- 1/4 teaspoon kosher salt
- Boil potatoes just until fork-tender, about 10 minutes.
- Drain and allow potatoes to cool to room temperature.
- Add additional salt, if desired, to taste.
- This dish keeps in the fridge but is best served, I think, at room temperature. Enjoy!