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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ever since I discovered a fabulous Peruvian restaurant near my home, I've been on a one-woman mission to hunt out some of this great food. Now, I have to admit this is not on the menu at my local eatery, but it is one of my favourite dishes and apparently from Peru. Ingredients:
1 cup basil leaves |
1 cup parsley sprig |
2 cloves garlic |
1 tablespoon nuts |
2 tablespoons chicken broth, fat free |
2 tablespoons grated parmesan cheese |
1 tablespoon lemon juice |
1 tablespoon water |
2 tablespoons olive oil |
salt and pepper, to taste |
2 lbs potatoes, thinly sliced (6 cups) |
2 tablespoons grated parmesan cheese |
2 tablespoons olive oil |
1/2 cup chicken broth |
salt and pepper, to taste |
Directions:
1. For the pesto, put the basil and parsley in the food processor and process until minced.
2. Keep the processor running and add the garlic and nuts.
3. Process until finely chopped, then add the chicken broth, parmesan cheese, lemon juice, water, oil, salt and pepper and process until smooth.
4. For the potatoes, brush 2 tablespoons oil in a baking dish.
5. Arrange 2 cups of sliced potatoes in the bottom of baking dish and season with salt and pepper.
6. Spread 3 tablespoons of basil mixture over potatoes and sprinkle 2 teaspoons parmesan cheese over as well.
7. Cover with 2 cups of sliced potatoes, 3 tablespoons basil and 2 teaspoons cheese.
8. Top with the remaining potatoes and season one last time with salt and pepper.
9. Heat the chicken broth until hot.
10. Pour over potatoes and use the remaining basil mixture and cheese over the top of the dish.
11. Cover the baking dish with foil and bake in a preheated oven at 425F or 220 C for 45 minutes.
12. Remove foil and cook for 15 minutes more.
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