1/2 cup basil leaves 1 shallot 2 garlic cloves 4 Tablespoons olive oil 2 pounds of potatoes, white, yukon gold, red, or a combination, washed 1/3 cup parmesan cheese Salt & pepper
Directions
In a food processor blend basil, shallot, garlic and 2 Tablespoons olive oil; process until smooth. Set aside.
Preheat oven to 450 degrees F.
Butter a glass jelly roll pan. Add potatoes to pan and toss with remaining olive oil, salt and pepper.
Bake potatoes for 30 minutes. Reduce oven to 400 degrees F and add pesto sauce to potatoes, tossing to coat. Bake another 30 minutes or until potatoes are tender.
Remove potatoes to a serving bowl and toss with parmesan cheese. Serve immediately.
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