Ingredients (makes 8-10 servings):
- ½ cup Monini Extra Virgin
Olive Oil
- 24 small new red, yellow, or
white potatoes, scrubbed (not peeled)
- 2 cloves garlic, smashed and
peeled
- 1 medium red onion, minced
- 12 large leaves fresh basil
- 2 tablespoons chopped chives
- ¼ cup freshly chopped Italian
parsley
- 3 tablespoons red wine vinegar
- Salt and freshly ground black
pepper
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Preparation
Bring the potatoes to boil in a medium,
covered pot with salted water. Boil until tender
but not falling apart, about 12 minutes. Drain
and let cool at least 10 minutes. When cool is
enough to handle but still warm, peel the potatoes
and slice them ½ inch. Transfer to large
mixing bowl. To make the pesto, puree the basil,
olive oil, garlic, onions, chives, parsley and
vinegar in a blender or food processor. Pour over
the potatoes, mix gently, and set aside for at
least 1 hour to let the flavor meld. Salt and
pepper to taste. Serve at room temperature.
PRO TIP:
LETTING THE POTATOES COOL ALLOWS THE STARCH TO
REABSORB AND KEEPS THEM FROM GETTING GUMMY
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