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Red potatoes with hazelnut pesto Add to ...

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.

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  • Servings: 8


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.

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