Brilliant green pesto dresses Parmesan-laced potatoes in a side dish similar to the one served at Chef Bobby Flay's New York City restaurant, Bolo. Just drizzle the pesto over the potatoes, stir it in thoroughly, and you'll have green mashed potatoes.
1 1/2 cups loosely packed fresh basil leaves
1/2 cup chopped fresh parsley
1/4 cup fat-free, less-sodium chicken broth
2 1/2 tablespoons extra-virgin olive oil
2 1/2 pounds cubed peeled baking potato
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup 2% reduced-fat milk
1/2 cup fat-free, less-sodium chicken broth
3/4 teaspoon salt
1/2 teaspoon black pepper
How to Make It
To prepare pesto, combine first 4 ingredients in a blender; process until smooth, scraping sides.
To prepare potatoes, place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
Drain and return potato to pan. Add cheese and remaining ingredients; mash to desired consistency. Cook potato mixture 2 minutes or until thoroughly heated, stirring constantly. Drizzle each serving with 1 tablespoon pesto.
I would take a little more effort with the pesto next time - it was very watery/brothy, and I would use more basil and some pine nuts to thicken. Was nice drizzled over the potatoes though, which, while basic, were creamy and smooth and lightly peppery.
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