Pesto has been a newer fascination of mine. It all began with a pesto & asparagus pasta salad sample that I had at the grocery store a few months ago. I just loved it. I have not yet graduated to the step of making my own because the stuff made in the deli at the grocery store is oh so fabulous.
- potatoes (doesn't matter what kind, whatever your choice is)
- prepared pesto (or make your own)
- Wrap the potatoes in tinfoil, and bake at 350 degrees for an hour, or until tender. Refrigerate until cool. Scoop out some of the insides & fill with pesto. Salt & pepper if desired. Garnish with shredded Parmesan cheese. Refrigerate until time to serve.