this with that —
Red Potato Chips with Pistachio Pesto
— a marriage made in heaven, destined to delight our bellies

Red Potato Chips

Ingredients

Small red potatoes (sliced 1/4 inch thick, cut as many as you think you will eat then cut extra because they are so good you will eat more…)
3 tbsp olive oil
Dried rosemary
Dried thyme 
Salt & Pepper

Directions

1. Heat oven to 425 F. On a large rimmed baking sheet, toss the potatoes with oil, s&p, and some thyme and rosemary.  Roast until golden, 25-30 minutes, tossing once while baking.

Pistachio Pesto

Ingredients

1/2 cup fresh parsley
1/4 cup shelled pistachios (buying them shelled is a bit more costly but will save you oodles of time. Plus, the leftovers make a great snack.)
2 cloves of garlic, peeled 
1/4 cup olive oil
salt and pepper

Directions

1. Use your food processor to mince the garlic.
2. Add the pistachios & parsley and give it a quick pulse.  Then add the olive oil and some salt and pepper. Blend until the desired consistency.

Voila! You have made the most amazing side dish!  Dip or spread your chips with this pesto and get ready for an explosion of tastiness.  I like to make this with some steamed veggies and some form of protein.  For the meat eaters, steak pairs nicely with the pesto.  But, for my vegheads, you could toss some pasta in this pesto or have it with a faux meat or spread it on some fancy bread and make a gourmet panini or crostini.  This is a recipe given and taught to me by my lovely sister-in-law, Elise, who definitely makes it better than I do.

1. ekrepcho said: I wanna try it with your addition of lemon that you told me about once.
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