1 pound baby bliss potatoes
3 tablespoons spring garlic stem, chopped
2 cups fresh basil leaves
¼ cup cashews
½ cup extra virgin olive oil
½ cup parmesan, grated
4 cups kosher salt, extra for seasoning
Preheat oven to 400°F. Pour 4 cups of salt into a baking dish. Evenly spread the potatoes pressing them into the salt. Roast in oven for about 20 minutes or until fork tender.
In a food processor, put your garlic and cashews, pulse two or three times. Add in basil and while blending slowly pour in your olive oil. Then add in parmesan and season to taste.
When potatoes are done, let them rest for 5 minutes. Brush off any excess salt, slice into quarters and toss with pesto.
Note: The salt can be reused up to 3 times.
Recipe Property of Brendan McDermott