Red Dirt Farm and Studio

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This time of the year, I have so much basil in the garden.  I make a lot of basil pizza, and of course pesto, pesto, pesto.  So, when I came across this recipe from Ina – I had to try it and of course I loved it.


2 Cups fresh basil leaves, lightly packed

2 pounds large Yukon Gold, or white boiling potatoes

1 cup half and half

3/4 cup freshly grated parmesan cheese, plus extra for serving

2 tsp salt

1 tsp fresh ground black pepper


Bring a large pot of salted water to a rolling boil, and fill another bowl with ice water.  Add the basil leaves to the boiling water and cook for exactly 15 seconds.  Remove the basil with slotted spoon and immediately plunge into the ice water to set the bright green color.  Drain and set aside.

Peel the potatoes and cut them in quarters.  Add. the potatoes to the same pot of boiling water and return to a boil.  Cook the potatoes for 20 – 25 minutes, until very tender.   Drain well, return to the saucepan and steam over lo heat until any remaining water evaporates.

In a small saucepan over medium heat, heat the half and half and cheese until the cream simmers.  Place the basil in a food processor  and puree.  Add the hot cream mixtures and process until smooth.

With a mixer, beat the hot potatoes until they are broken up.  Slowly add the hot basil cream, the salt and pepper until smooth.  If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes.  Pour into a serving bowl, sprinkle with extra cheese, season to taste and serve.



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