Potato Pesto Bake

2009 August 27
by Lizzzzzz

We’ve been getting a ton of kale from our CSA share. I have twice now made delicious kale pesto using this recipe as a guide, but I don’t cook the kale (hardcore, I know). I’ve been using extra cheese and adding a lot of lemon juice. We’ve been eating the pesto on crackers and having pesto and tomato sandwiches. But there was still more of it! Hence, this idea.

Most potato pesto recipes call for layering slices of potato spread with pesto, but that seems like more work and less delicious to me. I used sweet potatoes in this, but there’s no reason not to use white or red or purple or whatever potatoes. Here’s my version:

Potato Pesto Bake

1 very large sweet potato (or a few smaller ones, you want to fill a 2-quart baking dish with this recipe)

2 to 2 1/2 cups prepared pesto (I used homemade kale pesto but store-bought basil pesto works too)

1 cup cherry tomatoes

1 1/2 cups vegetable stock (you may want to cut down on this if the pesto you use is very liquid-y)

zest of one lemon (plus juice if you want extra lemon flavor)

salt and pepper to taste

optional: extra cheese! I grated a 1/4 cup of romano into the mix.

Cube potatoes into 1-inch cubes. Chop cherry tomatoes in quarters. Put both in a large bowl and be sure to get all the tomato juice in there. Add the rest of the ingredients and mix until well-distributed. Press into a 2-quart baking dish. You may want to add a cracker or bread crumb topping but it’s not necessary. Bake uncovered for about an hour at 350 degrees F. Sweet potatoes will generally take longer to bake than white potatoes.

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