Subj : 23's Top 50 Recipes - 35
To   : All
From : Dave Drum
Date : Wed Jan 10 2024 15:54:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chive Pesto Potato Salad
 Categories: Potatoes, Vegetables, Herbs, Cheese
      Yield: 7 servings
 
      2 lb Baby potatoes, halved
           Salt & black pepper
      8 oz Green beans or asparagus; in
           - 1" pieces
    1/4 c  Pine nuts
      2 cl Garlic; peeled
      1 c  Packed parsley leaves
    3/4 c  Extra-virgin olive oil
    1/2 c  Freshly grated Parmesan
    1/2 c  Chopped chives
      2 tb Lemon juice
 
  In a large pot, combine potatoes with enough salted
  water to cover by 2 inches; bring to a boil over high.
  Reduce heat to a brisk simmer and cook until potatoes
  are completely tender in the center, 8 to 12 minutes,
  adding the green beans or asparagus during the last 1 to
  2 minutes of cooking. Drain, then return the mixture to
  the hot pot and let rest until very dry, about 2
  minutes.
  
  Meanwhile, in a food processor, pulse pine nuts and
  garlic until finely chopped. Add the parsley and pulse,
  scraping down the sides and bottom of the bowl, until
  well combined. With the machine running, drizzle in oil
  and pur|-e until smooth. Transfer the pesto to a large
  bowl. Season with salt and pepper and add the cheese,
  chives and lemon juice; mix well.
  
  Add warm potato mixture to the pesto and season with
  salt and pepper. Mix well. The salad can be made 3 hours
  ahead and kept refrigerated. Bring to room temperature
  and toss well before serving.
  
  By: Kay Chun
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Castoreum: delicious, luxe, artisanal beaver butt juice
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