Idaho Potatoes with Parsley Pesto

Idaho Potatoes with Parsley Pesto

Ingredients:
• Flat-leaf parsley – 1 cup
• Yellow asafetida powder – ½ tsp
• Freshly grated nutmeg – ¼ tsp
• Toasted almonds – ¼ cup
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Olive oil – 2 tbsp
• Idaho baking potatoes, roasted, grilled or barbecued – 1 kilo (2 pounds)
Preparation:
1. Combine all the pesto ingredients except the oil in a food processor and process until smooth. With the motor running, slowly drizzle in the oil. When well amalgamated, remove and serve. Add a few drops of water if the mixture is too thick.
2. Serve with the roasted potatoes.
Serves 
4 Persons
By Kurma
Source: www.kurma.net

 

Author: ISKCON Desire Tree

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