Thursday, August 25, 2011

Potatoes, Pork and Pesto Recipe

**I am sorry - the pic for this post was accidentally deleted and cannot be retrieved**

Here is another recipe I came up with on the fly knowing the ingredients I had on hand.

First you make the pesto sauce:

1/3 c. nuts of choice (it's traditional to use pine nuts, I used pistachios)
1/3 c. olive oil
1/3 c. water or chicken stock/broth (original recipe uses veggie broth)
2-3 cloves garlic, chopped or grated
1/3 c. grated parmesan cheese (original recipe uses nutritional yeast)
1 bunch basil
salt/pepper to taste (I didn't use any salt)

Put nuts and garlic in food processor and process till nuts are in small bits. Add the rest of the ingredients and process. Taste to see of you need salt. Place in storage container and set aside for recipe.

Here's what you need for the recipe:

1 lb. of potatoes (I used yellow finn from the Farmer's Market - very creamy)
olive oil
1 lb. ground pork
garlic cloves
1/2 c. pesto sauce (you could use store bought sauce)
parmesan cheese

I took 1 pound of scrubbed potatoes, cut in bite sized cubes. Place in a baking dish, add olive oil, salt/pepper and roast for 20 minutes.

In the meantime, slice half an onion and saute in pan with a little oil. Add 1 pound of ground pork and saute  with about 2 cloves of garlic, add a little salt and some pepper.

Leave on low and when the potatoes are done, include them in the pan, increasing the heat and cook together with the pork.

Add pesto sauce (store the rest in the frig for future use), mix until well incorporated. Add more parmesan cheese as desired.

Serve hot.

Happy cooking!!

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