Monday, June 6, 2011

Pesto Potato Bites

 Have a houseful of hungry guests?  This appetizer recipe is sure to please!


1 lb. baby red potatoes, about 18
1 cup lightly packed fresh basil leaves
1/2 cup STAR® Extra Virgin Olive Oil
1/2 cup STAR® Red Wine Vinegar
1/2 cup toasted pine nuts
1/3 cup grated Parmesan cheese
2 peeled garlic cloves
Salt and pepper


Cut potatoes in halves and place in pot of boiling water. Reduce heat and simmer until tender, about 15 minutes. Meanwhile, in blender or food processor, combine basil, olive oil, 3 Tbs. red wine vinegar, 6 Tbs. pine nuts, 4 Tbs. Parmesan and garlic. Process until completely blended. Season to taste with salt and pepper.

Drain potatoes and cool slightly. With 1/4 teaspoon measuring spoon, scoop out small amount from cut surface of each potato half to form shallow cup. Sprinkle with remaining vinegar and toss to coat.

Arrange potato halves on serving dish. Fill each with pesto and sprinkle with remaining pine nuts and Parmesan. Serve warm or room temperature.




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