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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