| NEW POTATOES WITH DILL PESTO |
1 quart new potatoes
1 cup fresh dill
½ cup chopped scallion tops
½ cup grated sharp cheddar cheese
½ cup coarsely chopped walnuts
¼ cup vegetable oil
2 tablespoons water
Salt and pepper to taste
Wash potatoes and scoop out a shallow depression in each with a small
melon baller. Steam 15-20 minutes, until tender. Meanwhile, combine
dill, onion tops, cheese, and walnuts in a blender or food processor.
Process until well mixed, and then add oil in a thin stream to form a
velvety smooth puree. Add water, season with salt and pepper, and
mix thoroughly. Place steamed potatoes on a warmed serving dish and
fill each depression with a generous dab of the pesto. Enjoy warm.
Adapted from The Potato Harvest Cookbook