Make Ahead

Thai Basil Pesto Potatoes

April 14, 2015
Author Notes

A fragrant and vibrant pesto that packs your potatoes with a proper punch. Also, any leftover pesto is great with grilled chicken or fish. —Thai Me Up Kitchen

  • Makes 100ml of pesto
Ingredients
  • 500 grams new potatoes
  • 65 grams Thai basil leaves
  • 20 grams coriander, leaves and stems roughly chopped
  • 2 garlic cloves
  • 1 green bird's eye chilli
  • 5 grams mint leaves
  • 1 tablespoon oyster sauce
  • 1 tablespoon palm sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon neutral flavoured oil, such as rapeseed/canola
In This Recipe
Directions
  1. In a pot of slightly salted water, boil the potatoes for about 15 minutes or until tender.
  2. In the meantime, whizz the rest of the ingredients in a food processor until nice and smooth.
  3. Drain the potatoes thoroughly, add 2-3 teaspoons of pesto and toss to cover evenly. Allow the pesto to sit on the hot potatoes for a minute or two to let the flavours soak in before serving.

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