pesto potatoes


• 8 Tbs. Basil Olive Oil
• 1 c. basil leaves
• 2 large shallots
• 4 garlic cloves
• 4 pounds Yukon Gold potatoes
• 3/4 c. grated Parmesan cheese
• Sel Gris Sea Salt and pepper, to taste

Preparation: Blend 4 Tbs. oil, basil leaves, shallots and garlic in a food processor til smooth. Season with salt and pepper. Can be made up to 8 hrs. in advance (cover and refrigerate). Next, preheat oven to 400. Spray large baking sheet with nonstick spray. Toss all potatoes in the remaining 4 Tbs. of oil and pt on baking sheet. Roast potatoes til almost tender, @35 minutes. Pour basil sauce over the potatoes, toss to coat. Continue roasting potatoes until golden brown and tender when pierced, @20 minutes longer. Transfer potatoes to serving bowl, add cheese and toss to coat.