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.
2poundspotatoes - a mix of baby or fingerling yukon gold(red, and blue potatoes)
1 1/2cupfresh basil leaves(packed)
3tablespoonsextra virgin olive oil
1/4cuppecans
1cloveof garlic(diced)
1/4teaspoonkosher salt
Instructions
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!