Saturday, 7 April 2012

Pesto Mash


Basil, basil oil, garlic, pine nuts, parmigiano, lemon, 2 maris piper potatoes. 
Serves: 4 Preparation: 30 minutes

Mashed potato is without a doubt my favourite food. It is the ultimate in comfort and is wonderfully versatile. Much like everything goes with toast, in my humble opinion you can add pretty much anything to mashed potato from citrus to cheese to spices to vegetables and it will still be absolutely divine. This pesto mash forms the basis of another recipe - Pesto Knish but is simply perfect as a dish in its own right.

1) Peel and dice the potatoes, then boil in hot salted water for 20 minutes.

2) To make the pesto - add a good handful of fresh basil leaves to a mortar bowl and grind to a fine pulp. Sautee 1 crushed clove of garlic in basil oil and add to the mortar bowl along with a pinch of salt and a handful of pine nuts. Grind thoroughly, adding lemon juice, basil oil and parmeggian to taste.

3) Drain the potatoes and add to the blender along with a few teaspoons of pesto, blitzing for a few seconds until the potato is smooth.

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