2 lbs Russian Fingerling Potatoes
2 ¾ oz fresh basil
2 tbsp pine nuts
3 cloves garlic, crushed
½ cup olive oil
½ cup freshly grated parmesan cheese
Salt and pepper
Fresh basil sprigs to garnish
- Cook the potatoes in a saucepan of boiling salted water for 15 min or until tender. Drain well, transfer to a warm serving dish and keep warm until required.
- Meanwhile, put the basil, pine nuts, garlic and a little salt and pepper to taste in a food processor. Blend for 30 seconds, add in the oil gradually, until smooth
- Remove the mixture from the food processor and place in a mixing boil. Stir in the grated Parmesan cheese.
- Spoon the pesto sauce over the potatoes and mix well. Garnish with fresh basil sprigs and serve immediately.