Baby Potatoes With Coriander Pesto Recipe

Cooking Directions

• STEP 1.Wash the baby potatoes thoroughly and place them in a large pot of salted water.
• STEP 2.Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, about 15-20 minutes.
• STEP 3.While the potatoes are cooking, prepare the coriander pesto. In a food processor, combine fresh coriander, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth.
• STEP 4.Once the potatoes are cooked, drain them and let them cool slightly. Cut them in half or leave them whole, depending on your preference.
• STEP 5.In a large bowl, toss the potatoes with the coriander pesto until they are well coated. Serve warm or at room temperature.

Cooking Tips

• For a creamier pesto, add a tablespoon of Greek yogurt to the coriander pesto.
• You can also add some grated Parmesan cheese to the pesto for extra flavor.
• If you don't have a food processor, you can use a blender or a mortar and pestle to make the pesto.

Storage and Serving

• Leftover potatoes with coriander pesto can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, you can garnish the dish with some chopped fresh coriander and a squeeze of lemon juice for an extra burst of flavor.