1poundSmall potatoes(I use Melissa's peewees, micro-steamed or baked)
1cupfresh basil leaves
1cupkale, stems removed
1/4cuppine nuts, plus additional for garnish
1/4cupbrazil nut parmesan(dairy parm works, too)
salt and pepper to taste
Cook potatoes by either microwave steaming or baking until fork tender. I use the Melissa's peewees, which are in 1-pound packages in the produce department. Any small potato is fine.
Allow potatoes to cool while preparing pesto.
In bowl of food processor fitted with "S" blade, combine all ingredients except olive oil.
Process until all are finely chopped.
With process running, drizzle in olive oil. Stop when combined.
Place potatoes you will be using on a flat surface. This is important, as you want to see how they sit flat. Once you have determined which is the bottom of the potato, cut a small slit in the top of the potato and get it a little smoosh from the ends, opening the potato up just a bit to make room for the pesto.
Fill with a small spoon full of pesto and top with a few pine nuts. Serve either hot or cold, they are tasty both ways!
Store any leftover pesto in the refrigerator. It's excellent spread on crusty bread, with zucchini noodles or pasta.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.