directions
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1
Cut a very thin slice off the top and bottom of each potato
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2
Cut the potatoes in half crosswise
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3
Place in a large pot and cover with cold water
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4
Bring to a boil and add salt
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5
Reduce heat and simmer until tender when pierced, 10 to 15 minutes
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6
Drain and cool. Finely dice the olives, sun-dried tomatoes and roasted peppers
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7
Place in a medium bowl
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8
Mince the capers and add to the bowl
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9
Stack the basil leaves and mince
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10
Remove the leaves from the oregano stems and mince enough to make 1 tablespoon
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11
Add to bowl along with basil.Peel and mince garlic and toss into bowl along with vinegar, olive oil and red pepper flakes
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12
Stir to combine well
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13
Scoop out the center of each potato half with a spoon or melon bailer and fill with sun-dried tomato pesto
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14
Top each with a parsley leaf and serve at room temperature.
SUN-DRIED TOMATO PESTO STUFFED NEW POTATOES
ingredients
- 12 small red new potatoes, uniform in size
- 1 teaspoon salt
- 1/2 cup pitted Kalamata olives
- 1/2 cup drained sun-dried tomatoes in oil
- 1/2 cup roasted red peppers
- 2 tablespoons capers, rinsed and drained
- 3 fresh basil leaves
- 3 fresh oregano sprigs
- 1 clove garlic
- 1 tablespoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- 24 parsley leaves for garnish