Appears in Cook's Country August/September 2013
Simply stirring pesto into boiled potatoes doesn’t work. To get it right, the pesto required some customizing.
WHY THIS RECIPE WORKS
When we tried dressing cooked potatoes with traditional basil pesto, the spuds soaked up all the moisture, leaving the dish dry and chunky. To loosen our pesto, we upped the oil and added lemon juice for tang. Leaving the pine nuts out of t...