Ingredients
- 8-10 small potatoes, skin on
- 2-3 tablespoon extra virgin olive oil
- ¼ cup Gourmet Garden Lightly Dried Basil, Lightly Dried, & extra to serve
- Basil Pesto
- 1 tube Gourmet Garden Basil, Cold Blended Paste
- ¼ cup Parmesan cheese, grated
- 2 tablespoons pine nuts
- 2 tablespoons extra virgin olive oil
- juice of half a lemon
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Preparation
- 1 Bring the potatoes to the boil in a large pot of water and cook for 15 minutes or until a fork pierces through easily.
- 2 Meanwhile, preheat the oven to 180°C fan forced and line a large tray with baking paper. Prepare the basil pesto by blending all ingredients in a medium size blender until smooth.
- 3 Evenly place cooked potatoes onto baking tray and lightly smash potatoes with the base of a ramekin. Drizzle with olive oil and bake for 25-30 minutes until golden. Sprinkle on Parmesan cheese and bake for a further 5 minutes. Serve with a good spoonful of basil pesto drizzled on top and a sprinkle of extra Lightly Dried Basil.
