Pesto Potato Salad
Amy’s at Woodhaven
2 lbs. fingerling or baby red potatoes, halved or quartered
1 cup cherry or grape tomatoes, halved
¾ cup Amy’s Pesto (below)
½ cup ricotta cheese
¼ cup parmesan cheese, shredded
salt and pepper to taste
  1. Bring a pot full of water to a boil with 1 T. salt and add potatoes. Cook until tender, but still firm, about 10 minutes. Drain and cool.
  2. Combine pesto and ricotta in a bowl. Fold gently with cooled potatoes, tomatoes and parmesan cheese.
Amy’s Pesto
Makes 1 ½ cups
3-4 peeled garlic cloves
2 cups tightly packed fresh basil leaves (or other herb of choice)
1 cup pine nuts (or nut of choice)
¾ - 1 cup high quality extra-virgin olive oil
½ - ¾ cup parmesan cheese, freshly grated
Sea salt and freshly ground black pepper
  1. Drop garlic in a little bit of boiling water for about 3 minutes and remove to cool. This step is optional. I do this to take the hard “bite” out of pesto that raw garlic sometimes has.
  2. In a food processor, puree nuts, herbs, and garlic. With machine running, add olive oil in a thin stream. Blend in cheese, salt and pepper to taste. Add a little more oil if needed.
  3. Refrigerate or freeze airtight to prevent discoloration. I put a piece of saran wrap on top of pesto to keep it from discoloring. To thaw, place container of pesto in a larger container of warm water. Serve with hot pasta, gnocchi, or use as desired.