Baby potatoes coated in rich, creamy, aromatic pesto. Served it chilled as a salad or at room temperature as a curry. The flavor of mint is celebrated in this pesto for sure.
I get baby potatoes only at this time of the year at the local farmer’s market. You get them in three colors, the pale yellow, red and purple. Somehow I have not developed a taste for purple potatoes. Probably it is a mindset. Meanwhile in my herb patch the mint is growing wild. I hate to dispose them off. Even after generously giving them away to many of my friends/neighbors, I have plenty. If I can say so myself I really outdid myself in this recipe. It’s fresh, aromatic, spicy, tangy and just perfect. You can serve it as a salad or make hot rotis and it could be passed of as a curry.
If you are not fond of mint, this recipe is not for you. I thought the baby potatoes were the real hero but it’s the mint. The left over pesto was used in cucumber sandwiches and was a winner. Am going to blog about that real soon.
Really nothing much to share this week. I know I had something to tell you guys, but somehow I can’t remember now. Oh yes! I am planning to re-start ‘Culinary Optics’. Culinary optics was my Column for the Daily Meal, showcasing interviews with food photographers/stylists. Am planning to restart that column and this time it will be exclusively on TNS. I have already asked someone very special. She said ‘yes’. All I can say is, you guys love her work, she’s an amazing artist and her work is fantabulous. Hint: She loves to bake. Am sure you can guess who I am talking about.