Sep 032009

Pesto Mashed Potatoes

This week I had the unpleasant experience of having my wisdom teeth taken out. I know, I am a little late since I think the average age of taking them out when they are 18 not 28. For the month prior I was teething which now I completely understand what toddlers are going through and have a new perspective. Now that I had to revert to eating mushy foods, I made in advance pre-surgery mashed potatoes. In true fashion I had to mess around with them a little and added some fresh pesto; I had gotten some basil at the Farmer’s market last weekend. Now I do love traditional mashed potatoes but this definitely was a fun twist to them and something I would enjoy every so often.



½ Cup Grated Parmesan Cheese

2 Cups of Fresh Basil Leaves

1/3 Cup of Toasted Pine Nuts

½ Cup of Olive Oil

1 tablespoon of Lemon Juice and 1-2 Teaspoons of Lemon Zest

I used my blender but a food processor would be better. Pulse together Basil and Pine Nuts (I chopped both before placing them into the blender) followed by Olive Oil, Parmesan Cheese, and Lemon Juice + Zest blend all ingredients together until smooth and looks like green pulp if it is too think add a little extra Olive Oil.

Mashed Potatoes

3 Russet Potatoes

½ Cup of Skim Milk

2 Tablespoons of Butter

Salt and Pepper

Peel the Potatoes and boil them until they are soft (a fork can easily puncture through). Remove potatoes from heat and water and place in a separate bowl. In a saucepan heat milk and butter once butter has melted add to potatoes and with a hand mixer whip the potatoes until fluffy and smooth. At this point add about ½ of the prepared pesto to start add more depending on how strong of a pesto taste desired.

Aug 282008


Now I always think of pesto being parmesan cheese, basil, pine nuts, garlic and olive oil. Well, I was taught that Sienese pesto does not have garlic and because we were in the region for pecorino cheese that was used instead of parmesan in addition this pesto was special because it was made with a variety of different nuts.
Side Note- when coating your pasta with pesto do not do it over heat or you will cook the pesto and it will separate.

3 Cups of Basil
1  1 /2 Cup of Pecorino Cheese Grated
1/2 Cup Pine Nuts
1/2 Cup Walnuts
1/2 Cup Almonds
1 Cup Olive Oil (Maybe less, but probably not!)

In a Food Processor if you have one. (I don’t, so I do it by hand and then put into a blender at the very end) Finely process the basil and nuts, keep the nuts and basil separated. In a larger bowl start with all the basil add some cheese, nuts, oil and mix together and taste to see if you like the consistency. Then repeat the process it should be smooth and creamy by the end. Now this was served on some gnocchi we had made, lets just say that is a skill that still needs perfecting. Our gnocchi were the size of golf balls. But the next day I had this on a sandwich and it was positively divine!