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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This hearty potato dish keeps warm during our long Alaskan winters. Each summer, I make lots of homemade pesto and freeze it to enjoy throughout the year. Ingredients:
1 cup firmly packed fresh basil leaves |
1/2 cup packed fresh parsley |
1/2 cup grated parmesan or grated romano cheese |
1/4 cup chopped walnuts |
1 garlic clove |
1-1/4 teaspoons salt |
1/2 teaspoon pepper |
1/2 cup olive oil, divided |
4 large potatoes, peeled and cubed |
5 plum tomatoes, cut into 1/4-inch slices |
2 cups (8 ounces) shredded mozzarella cheese |
Directions:
1. In a food processor or blender, combine the first seven ingredients. Cover and process until smooth. While processing, gradually add 1/4 cup oil in a steady stream.
2. In a large roasting pan, combine potatoes and tomatoes; drizzle with remaining oil. Top with basil mixture; toss to coat.
3. Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.
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