Thursday, 6 October 2011

Black olive pesto wedges


Basil oil, 30g basil, 30g kamalata olives,1/2 clove garlic, 30g parmigiano, salt, 4 potatoes
Serves: 2 Preparation: 30 minutes

There's something very satisfying about sticky fingers sharing a plate of chips and these richly flavoured wedges are fabulous.

1) Genovese style pesto is incredibly fine and involves pulverising the basil literally one leaf at a time in your mortar and pestle - if you don't have the patience then you could use a blender but nothing will release the basil juice and create that silky Genovese texture like the traditional method. 2) Once the basil is crushed to a fine pulp, add finely diced kamalata olives, minced garlic and parmeggian. Add a glug of basil oil until it has reached the desired consistency.

3) Halve the potatoes and cut into wedges by quartering each potato half towards the centre. Parboil for 5 minutes in hot salted water and drain thoroughly.

4) When the wedges are completely dry put them in a bowl and stir in 2-3 teaspoons of pesto until they are completely coated.

5) Bake in the oven for 20-25 minutes and serve - I like them best dunked in my spinach dip.

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