Creamy Pesto Potatoes

This recipe was inspired  by the basil plant that I have managed to keep alive for three whole weeks!

I am horrible at keeping plants alive. Three weeks ago I was at Trader Joe's and they had these gorgeous basil plants by the door for $3.99, and they were in full bloom. Well, those little packs of fresh herbs are usually $3 - $4, so I figured if I just used the basil on the plant and promptly killed it, I was still getting my money's worth.

We got these little beauties in the produce bin - I think it was last week, but maybe it was the week before. I can't remember! I simply boiled them with a little salt, then put them back in the pot with about a tablespoon of olive oil.

I didn't feel like getting out my food processor or blender (more clean up!), so I decided to go with a pesto inspired flavor, rather than making actual pesto. I chopped up a couple tbsp of fresh basil, two cloves of garlic, and a couple tablespoons of pine nuts. I buy them in a huge bag at Costco, and keep in the freezer. Pine nuts do spoil quickly!


The smell of garlic and basil together is the best thing ever, don't you agree?

I threw the pesto mix into the pot with the potatoes and used my potato masher to lightly crush the potatoes. I didn't want them all out mashed, but simply wanted to smash the flavors together a bit. I kept the heat on low to toast the pine nuts a bit and bring out the flavor of the garlic. Sprinkled liberally with salt.

It seemed a little dry and like it needed a little something, but I didn't want to add more oil. Instead I added 1/4 cup of light sour cream. I just turned off the heat and stirred it in, and it was just the thing this dish needed to bring it all together.

My 7 yr old gave it a big thumbs up. He's a weird kid. When I make fish, he always requests half a  piece of tortilla crusted tilapia and half a piece of plain tilapia. We had the other halves leftover in the fridge so that is what he paired his potatoes with, as well as some raw carrots.

I'm not a huge potato fan, but these were so good! I couldn't stop tasting them.

Recipe

Ingredients:
1 bag of small/new potatoes
2 tbsp chopped fresh basil
2 garlic cloves, minced
2 tbsp raw pine nuts, chopped
1/4 cup light sour cream
1 tbsp olive oil
salt to taste

Boil potatoes with a little salt until tender (doesn't take long with the small ones)
On cutting board chop up basil, garlic and pine nuts
Drain potatoes and return to pot with olive oil, turn heat to low
Add pesto mix, smash potatoes lightly with a potato masher or bck of a heavy spoon
Cooking, stirring gently for a couple minutes to toast pine nuts
Add salt to taste (potatoes are one dish that I tend to be heavy handed with salt)
Turn off heat and stir in sour cream

Serve and enjoy!