Last year, I lost all my basil plants to the drought (and not watering them, ahem…), but this year, they are going crazy! Which makes me extremely happy because I love making fresh pesto in the summertime.  The uses for pesto are really endless from pasta, to sandwiches, to these potatoes.   I really like the baby Yukon gold potatoes because all you have to do is rinse and dry them and pop them in the oven.


First, if you aren’t growing your own basil, find a neighbor who is.  She’ll be happy to share! Second, double the recipe on this pesto and keep it in one cup portions in the freezer.   Third, you can make pesto with really any kind of raw nuts.  Pine nuts are standard, but I always have walnuts on hand, so I often use those.  Almonds also work great!


Classic Pesto


3 garlic cloves

1/4 cup pine nuts

2 cups basil leaves

2/3 cup freshly grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon pepper

juice of one lemon

2/3-1/2 cup olive oil


In a food processor chop garlic.  Add basil, walnuts, Parmesan cheese, and salt and pepper, and pulse until finely chopped.   While processor is running, stream in olive oil until desired consistency.  Squeeze in lemon and pulse to combine.


Oven Roasted Pesto Potatoes


2 pounds baby Yukon gold potatoes

2-3 tablespoons olive oil

1 teaspoon salt (use a little less than you think you need)


Preheat oven to 400º F.  Wash and dry potatoes and place on sheet pan.  Drizzle with olive oil and toss them around until they are well coated.  Sprinkle with salt and roast in the oven for 20-30 minutes, or until tender.  Every 10 minutes or so, jiggle the pan so the potatoes will roast evenly.


Toss the hot potatoes with 2 tablespoons fresh pesto and serve immediately.