30 small red potatoes, washed and cut in half
¼ cup pesto sauce (recipe below)
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Toss potatoes with the pesto sauce. Roast for 1 hour and 15 minutes or until crispy but soft in the center.
1 – 2 cup fresh basil leaves
4 garlic cloves, minced
1 cup Gefen olive oil
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sugar
¼ cup pine nuts, toasted
Blend all ingredients together until smooth. Use ¼ cup for potatoes. Freeze the rest for future use.