To toast hazelnuts, place on a baking sheet and bake at 350 F for about 10 minutes or until they smell toasty. Rub them with a kitchen towel to remove skins. You can boil the potatoes and make the pesto ahead of time and reheat the potatoes in a skillet and toss with pesto just before serving.
2 pounds small red potatoes, halved or quartered if large
½ cup hazelnuts, toasted and skinned
1 cup chopped parsley
½ teaspoon chopped garlic
½ cup olive oil
¼ cup grated parmesan cheese
Place potatoes in a pot with enough cold water to cover. Season with salt. Boil for 10 minutes or until tender. Drain.
To make pesto, combine hazelnuts, parsley, garlic, olive oil and cheese in a mini-chop and process until chunky. Toss potatoes with as much pesto as you need, saving the remainder for another use.