Recipe courtesy of Gina Neely and Pat Neely
Episode: Family Style
Total:
22 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
22 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender, about 12 minutes. Drain well and let cool slightly.

Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor. Drizzle in the olive oil while the machine is running.

Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature.

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