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Pesto Potato Bake

Pesto Potato Bake

Pesto Potato Bake – fresh and sizzling from the oven

Here’s a great weekday dinner with tonnes of veggies and loads of home-comfort appeal!

Pesto potato bake

Green veg: I used 2 zucchini and a bunch of silverbeet, both sliced
1 jar Pesto alla Genovese (190g) – I love Barilla
A couple of medium potatoes, sliced thinly
Butter – a few knobs for the top
Optional: feta cheese, cubed
 
  1. Preheat the oven to 180C.
  2. Briefly boil the potatoes – about 4 minutes. They shouldn’t be quite cooked (they finish cooking in the oven).
  3. Heat (but don’t overcook) the vegetables – I put them in the microwave for about 2 minutes. They’ll be moist, which is fine for the bake.
  4. Mix the pesto with the veg (and feta, if using).
  5. (As you can see in the photo, I grated on some parmesan cheese at this point – but it didn’t add anything to the dish. The pesto probably has enough parmesany goodness already.)
  6. Top with the lightly boiled potato slices and spot the butter over them.
  7. Bake until golden brown – about 15-20 minutes.

This was really moreish. I served a fresh tomato salad on the side.

 
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