Cheesy Pesto Potatoes

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Half mashed cheesy potatoes with green peas. Yummy!


  • 10 fingerling potatoes (sliced in half)
  • 2 cloves cloves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 cup grated parmesan
  • 10 leaves basil
  • 1/3 cup frozen or fresh green pea
  • 2 tablespoons chives (chopped)


  1. Boil potatoes for about 10-15 minutes until they are soft enough to mash, but still firm.
  2. If you’re using frozen green peas, thaw them in hot water and microwave for 40 seconds.
  3. In a blender, add garlic, olive oil, red wine vinegar, kosher salt and basil and blend until paste like (not for long).
  4. In a large bowl, add potatoes and pour the dressing over. The potatoes can be used hot or cold, though they absorb the flavor better when they’re warm.
  5. Lightly mash the potatoes so they’re a little creamy but we still want to leave a good amount of chunks. Add green peas, parmesan and mix well.
  6. Sprinkle chives and serve warm or cold.


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