Potatoes with Pistachio Edamame Pesto

pistachio edamame pesto - final 2

Salty and sharp, this bright, gritty pesto is the best blanket I could give my little potatoes before the spuds and I surrendered, weeping, to my appetite. (Reader, I ate them.)

Of late, I’ve been turning to Lucky Peach for a good read. Their food writing is top-notch—and so varied!—and I like the oddball recipes collected on their site. It’s my hub for inspiring an unexpected dinner. (Ottolenghi is another favorite—but that’s well-documented.)

When I saw new potatoes with a fava bean and pistachio pesto, I mimed my enthusiasm, my determination, and my heading-to-the-store-that-minute to my fiancé, who was on the phone.

Couldn’t find fava beans, though, so I opted for edamame. Other than halving the recipe, I toed the Lucky Peach Line from there. One of my favorite touches? Blanching the basil to seal that garish green. Thank you.

Accompanying: a not-so-‘spensive cut of ribeye pan-seared, finished in the oven with thyme and garlic riding astride the steak, and topped with caramelized mushrooms and shallots.

Potatoes with Pistachio Edamame Pesto (adapted from Lucky Peach)

1/2 lb. new potatoes1 cup basil leaves, lightly packed
3 cloves smashed garlic, separated
2/3 cup lightly toasted pistachios, shelled
1/2 cup parsley leaves, lightly packed
1 lb. edamame, shelled
Extra-virgin olive oil
1 pinch red pepper flakes
3/4 cup grated Parmesan
Freshly ground black pepper
Roughly chopped mint (for garnish)

1. Fill a small saucepan with water and bring to a boil. Add basil, blanching for a few seconds, before shocking in ice water. Add 1 clove smashed garlic to the water, blanching for one minute before adding to ice water. Drain, pat both basil and garlic dry, then set aside.
2. Bring a large saucepan of salted water to a boil. Add potatoes and cook for 15—20 minutes, until fork-tender. Drain and run under cold water. Set aside.
3. Meanwhile, add basil and garlic to food processor along with half the edamame, parsley, and a pinch of salt. Pulse into a coarse purée. Then add 1/4 cup olive oil in a stream. Process into a smooth purée. Finally, add pistachios and process until fully combined. Set pesto aside.
4. In a large skillet, heat up 2 tablespoons olive oil. Add two cloves smashed garlic and chili flakes. Cook for 2–3 minutes, stirring constantly, until garlic is golden. Stir in pesto and cook for a few seconds. Add potatoes, Parmesan, and remaining edamame and toss to coat potatoes. Season to taste with black pepper and chili flakes.
5. Scoop potatoes and pesto into a serving bowl, then top with chopped mint. Serve.


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