- 1/2 cup lightly packed fresh basil leaves
- 1/2 cup lightly packed fresh mint sprigs
- 1/2 cup lightly packed fresh flat-leaf parsley
- 1/4 cup grated Parmesan cheese (1 ounce)
- 1/4 cup walnuts
- 1 garlic clove, peeled
- 1 tablespoon lemon juice (juice of 1/2 medium lemon)
- 1/2 teaspoon salt, or to taste
- 1/3 cup extra-virgin olive oil
- 1 pound fingerling or other new potatoes, cut into 1 1/2-inch chunks if necessary
1. To make the pesto, combine the basil, mint, parsley, cheese, walnuts, garlic, lemon juice and salt in a food processor. Pulse 3-4 times to make a very rough paste.
2. With the motor running, pour the oil through the feed tube and process just until the sauce is pureed. Do not overprocess, or the pesto will lose some of its bright color and full flavor.
3. Scrub the potatoes and boil in a saucepan of well-salted water until tender when pierced with a small knife, 12 to 20 minutes. Drain into a colander, transfer to a bowl, toss with the pesto, and serve.
make-ahead: The pesto can be stored, covered, for a day or two in the refrigerator, but it will darken. To help prevent this, pour a skim of oil on the surface. Bring to room temperature before combining with the hot potatoes.
from Dishing Up Maine
Yield: 4 servings