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.

Tri-color potatoes with basil-pecan pesto | Kitchen Treaty

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.

Tri-color potatoes with basil-pecan pesto | Kitchen Treaty

Here’s the recipe!


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Tri-Color Potatoes with Basil-Pecan Pesto

Author: Kare
Yield: 4


  • 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.
  • Cut potatoes into bite-sized pieces - usually I cut them into fourths. Place them into a large bowl.
  • Throw the basil, olive oil, pecans, garlic, and salt in a the food processor or blender, and pulse the mixture several times until well-blended. It should make about 1/3 cup of pesto.
  • Pour the pesto over the potatoes, and toss gently, until well-incorporated.
  • Add additional salt, if desired, to taste.
  • This dish keeps in the fridge but is best served, I think, at room temperature. Enjoy!


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