2poundspotatoes - a mix of baby or fingerling yukon goldred, and blue potatoes
1 1/2cupfresh basil leavespacked
3tablespoonsextra virgin olive oil
1/4cuppecans
1cloveof garlicdiced
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!