By Dane Feldman
Photo by Dane Feldman.
More often than not, I put most of my effort into the main part of a meal rather than the side dish. Last weekend, however, I had a few friends over and one of my closest friends is constantly talking about how she loves sides more than mains. I felt compelled to cater to that and so I combined some of her favorites together in what is now one of the greatest dishes I’ve made to date.
What you’ll need:
3 Yukon gold potatoes, scrubbed and patted dry, cubed
1 tbsp Penzey’s Mural of Flavor seasoning
2 cups fresh basil
1/3 cup almonds
1/3 cup pecorino romano cheese
2/3 cup plus 3 tbsp olive oil
1 tsp garlic
1/2 white onion, sliced thin
1 cup baby bella mushrooms, sliced thin
Preheat oven to 400. Season the potatoes in one tablespoon of olive oil and the spices. Roast the potatoes for 30-45 minutes or until browned.
Caramelize the onions in a covered saute pan with two tablespoons of olive oil.
While the onions are caramelizing and the potatoes are roasting, combine the basil, almonds, cheese, remaining olive oil, and garlic in a food processor. Pulse until it reaches the desired consistency. Add water as needed and pulse again.
When the onions are done, take them out of the pan and set aside. Add in the mushrooms and saute them. Drizzle in extra olive oil if needed.
Place the potatoes at the bottom of a serving bowl. Add the onions and mushrooms to the bowl and spoon over the pesto. Stir to combine and serve.