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               Bialik  College  Kitchen  Garden  Program      

    Ingredients:   Equipment:        2kg  potatoes,  skin  on  (scrubbed)    large  saucepan    2  cups  basil,  leaves  only    food  processor    1  garlic  clove,  roughly  chopped    spatula    ½  cup  grated  parmesan    chopping  board    6  tablespoons  olive  oil    knife    salt/pepper    metric  measuring  cups/spoons    ½  cups  seeds,  toasted      1  tablespoon  lemon  juice     Method:  

1. Put  the  potatoes  in  a  saucepan  and  cover  with   saltedwater.  Bring  to  the  boil  and  simmer  for  15   minutes  or  until  potatoes  are  cooked  through,  set   aside.   2. Place  the  basil,  garlic,  olive  oil,  parmesan  and   seeds  into  a  food  processor  and  pulse  until   chopped  and  combined.   3. Taste  and  season  with  salt/pepper.   4. Add  lemon  juice  to  pesto  and  toss  through  the   potatoes  and  serve.        

   

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