Garlic Pesto Olive Oil Potatoes

Posted by in Recipes on Sep 12, 2012 . .

4 Tbsp Olive Cart Basil Leaf Oil or Olive Cart Pesto Oil
4 Tbsp Olive Cart Slow Roasted Garlic Oil
1 Cup fresh basil leaves
2 Large shallots
2 cloves garlic
4 lbs yukon gold potatoes
3/4 Cup grated parmesan cheese

In a food processor add basil leafs, shallots and garlic, pulse to start, turn processor on and slowly drizzle in 2 Tbsp Olive Cart Basil Leaf Olive oil and Olive Cart Slow Roasted Garlic Oil, process till smooth. Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray. Toss potatoes in remaining 2 Tbsp of Olive Cart Basil Leaf Olive Oil and put on baking sheet. Bake potatoes til almost tender., about 35 minutes. Pour pesto sauce over potatoes and toss to coat. Continue baking until golden brown and tender when pierced, about 25 min. Transfer to serving bowl and toss with cheese.

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