Delicious Pesto Potatoes

Servings: | Prep Time: | Cook Time:


8 tablespoons of The Olive Tap’s Basil Olive Oil
1 cup basil leaves
2 large shallots
4 garlic cloves
4 pounds yukon gold potatoes
3/4 cup grated Parmesan cheese

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For the sauce:
Blend 4 tablespoons of Basil Olive Oil, basil leaves, shallots and garlic in a food processor til smooth. Season with salt and pepper(to your taste). Can be made up to 8 hours in advance.(cover and refrigerate)
Next, preheat oven to 400. Spray large baking sheet with nonstick spray or line nonstick baking sheet. Then toss all potatoes in the remaining 4 tbls of Basil Olive Oil and put on baking sheet. Roast potatoes til almost tender, about 35 minutes. Pour basil sauce over potatoes, toss to coat. Then continue roasting potatoes until golden brown and tender when pierced, about 20 minutes longer. Transfer potatoes to serving bowl, add cheese and toss to coat then enjoy.


Original Recipe provided by our friend,Bonnie Bock of Someones in the Kitchen Libertyville,IL