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Categories:Viewed: 4 - Published at: 9 months ago
Ingredients
- 1 cup Italian parsley leaves
- 2 tablespoons lightly toasted walnuts
- 2 large cloves garlic
- 13 cup extra-virgin olive oil
- 3 pounds boiling potatoes, peeled
- Salt and freshly ground black pepper
- 1/2 cup hot skim milk
Method
- Combine parsley, walnuts and garlic in a food processor and process until finely minced.
- Slowly add one-fourth cup of the oil and process until smooth.
- Set aside.
- Cut the potatoes in large, uniform cubes and boil in salted water until tender, about 20 minutes.
- Drain and mash, mixing with the skim milk and remaining olive oil.
- Season with salt and pepper.
- To serve, either stir in the pesto so it blends uniformly or creates a streaky marbelized effect.
- Alternately, the potatoes can be served with each portion topped with some of the pesto.
