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Pesto Potato Bites

Serves 10-12 Add this Pesto Potato Bites recipe to your dinner table and watch as they magically disappear! #STARFineFoods Ingredients: 1 lb. baby red potatoes, about 18 1 cup lightly packed fresh basil leaves 1/2 cup STAR® Extra Virgin Olive Oil 1/2 cup STAR® Red Wine Vinegar 1/2 cup toasted pine nuts 1/3 cup grated Parmesan cheese 2 peeled garlic cloves Salt and pepper Instructions:

Cut potatoes in halves and place in pot of boiling water. Reduce heat and simmer until tender, about 15 minutes.

Meanwhile, in blender or food processor, combine basil, olive oil, 3 Tbsp. Red Wine Vinegar, 6 Tbsp. pine nuts, 4 Tbsp. parmesan and garlic. Process until completely blended. Season to taste with salt and pepper.

Drain potatoes and cool slightly. With 1/4 tsp. measuring spoon, scoop out small amount from cut surface of each potato half to form shallow cup. Sprinkle with remaining vinegar and toss to coat.

Arrange potato halves on serving dish. Fill each with pesto and sprinkle with remaining pine nuts and Parmesan. Serve warm or room temperature.

Pesto Potato Bites

Add this Pesto Potato Bites recipe to your dinner table and watch as they magically disappear!  #STARFineFoods

Ingredients

Instructions

1

Cut potatoes in halves and place in pot of boiling water. Reduce heat and simmer until tender, about 15 minutes.

2

Meanwhile, in blender or food processor, combine basil, olive oil, 3 Tbsp. Red Wine Vinegar, 6 Tbsp. pine nuts, 4 Tbsp. parmesan and garlic. Process until completely blended. Season to taste with salt and pepper.

3

Drain potatoes and cool slightly. With 1/4 tsp. measuring spoon, scoop out small amount from cut surface of each potato half to form shallow cup. Sprinkle with remaining vinegar and toss to coat.

4

Arrange potato halves on serving dish. Fill each with pesto and sprinkle with remaining pine nuts and Parmesan. Serve warm or room temperature.

1

Cut potatoes in halves and place in pot of boiling water. Reduce heat and simmer until tender, about 15 minutes.

2

Meanwhile, in blender or food processor, combine basil, olive oil, 3 Tbsp. Red Wine Vinegar, 6 Tbsp. pine nuts, 4 Tbsp. parmesan and garlic. Process until completely blended. Season to taste with salt and pepper.

3

Drain potatoes and cool slightly. With 1/4 tsp. measuring spoon, scoop out small amount from cut surface of each potato half to form shallow cup. Sprinkle with remaining vinegar and toss to coat.

4

Arrange potato halves on serving dish. Fill each with pesto and sprinkle with remaining pine nuts and Parmesan. Serve warm or room temperature.

Serves: 10-12

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