MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chive Pesto Potato Salad
Categories: Potatoes, Vegetables, Herbs, Cheese
Yield: 7 servings

2 lb Baby potatoes, halved
Salt & black pepper
8 oz Green beans or asparagus; in
- 1" pieces
1/4 c Pine nuts
2 cl Garlic; peeled
1 c Packed parsley leaves
3/4 c Extra-virgin olive oil
1/2 c Freshly grated Parmesan
1/2 c Chopped chives
2 tb Lemon juice

In a large pot, combine potatoes with enough salted
water to cover by 2 inches; bring to a boil over high.
Reduce heat to a brisk simmer and cook until potatoes
are completely tender in the center, 8 to 12 minutes,
adding the green beans or asparagus during the last 1 to
2 minutes of cooking. Drain, then return the mixture to
the hot pot and let rest until very dry, about 2
minutes.

Meanwhile, in a food processor, pulse pine nuts and
garlic until finely chopped. Add the parsley and pulse,
scraping down the sides and bottom of the bowl, until
well combined. With the machine running, drizzle in oil
and pur|-e until smooth. Transfer the pesto to a large
bowl. Season with salt and pepper and add the cheese,
chives and lemon juice; mix well.

Add warm potato mixture to the pesto and season with
salt and pepper. Mix well. The salad can be made 3 hours
ahead and kept refrigerated. Bring to room temperature
and toss well before serving.

By: Kay Chun

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Castoreum: delicious, luxe, artisanal beaver butt juice
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)