Tiny new potatoes are given a flavorful spin with a mellow parsley and almond pesto. While some savor the powerful flavor of the classic basil and walnut or pine nut pesto, others find it overpowering. I like to think of this pesto as a mellower alternative. Photos by Evan Atlas.
- 2 pounds small new potatoes
- 1 cup firmly packed fresh parsley leaves
- 1/2 cup blanched almonds (toast lightly in a skillet if you’d like)
- 1 to 2 cloves garlic, crushed or minced (sauté in a little olive oil if you don’t like raw garlic)
- 2 tablespoons extra-virgin olive oil
- Juice of 1/2 lemon
- Salt and freshly ground pepper to taste
If the new potatoes are really small, leave them whole. If a bit larger, cut in half. Either way, wash well.
Combine the potatoes with just enough water to cover in a small saucepan and cook until tender but firm. Let cool to room temperature.
Place the remaining ingredients in the container of a food processor. Process until ground to a coarse texture, adding 1 to 2 tablespoons of water to loosen the mixture if need be.
Toss the parsley pesto with the potatoes. Serve warm or at room temperature.
Per serving: Calories: 236; Total fat: 7g; Protein: 3g; Carbs 39g; Sodium: 14mg