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
- ½ 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 ½ 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
This sounds very good for the upcoming holiday of Sukkot when we need tasty,easy food that can stand to sit in the Sukkah. I do want to note that in my experience it's not necessary to toast the almonds to make almond pesto. I've used the whole blanched and even the raw for years without toasting, because it can be tricky to toast them without having some of the burn. When i do toast, I do it on top of the stove in a special dry pan I use for nuts and spices. But, really, for the pesto, I prefer raw almonds for convenience and taste.