Lately, my parents and I have been spending Wednesday evenings together. We've gone out in Ann Arbor, we've ordered in, and I've cooked.
The other night, I tried a new recipe and it was way too good not to share.
Pesto Mashed Potatoes
3 large redskin potatoes
1 tablespoon butter or margarine
1 large handful fresh spinach leaves (1 packed cup)
1 large handful fresh basil (1 packed cup)
3 cloves garlic
1/4 cup pine nuts
1/2 cup extra virgin olive oil
dash salt, dash pepper
Cut potatoes into quarters and place in deep pot. Cover with cold water.
In a food processor or blender, finely grind the spinach, basil, pine nuts, garlic, and salt & pepper. Slowly drizzle in the olive oil until everything is blended well.
Check to see if the potatoes are cooked by sticking them with a fork. If it slides off easily, the potatoes are done. Drain well and immediately return to the pot. Mash them well, with the butter, then pour the desired amount of pesto over them. Mix well.
Serve aside chicken or fish, or eat them in a bowl while you watch crap tv.
(I served them with this dish, along with some frozen veggies from TJ's.)
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