A creamy side dish that combines the earthy creaminess of potatoes with the aromatic freshness of basil pesto and the savory goodness of Parmesan cheese.
Ingredients
Scale:
2 pounds baby potatoes, halved
1 cup basil pesto
1 cup heavy cream
1 cup grated Parmesan cheese
4 cloves garlic, minced
Salt and pepper to taste
Fresh basil leaves for garnish
Instructions
Prepare your slow cooker by greasing it lightly with non-stick spray or olive oil.
In a large bowl, combine the halved baby potatoes, minced garlic, salt, and pepper. Toss until the potatoes are evenly coated.
Transfer the seasoned potatoes into the slow cooker, spreading them out evenly.
In a separate bowl, mix the basil pesto and heavy cream until well combined.
Pour the pesto cream mixture over the potatoes, ensuring they are covered thoroughly.
Sprinkle grated Parmesan cheese over the top.
Cover the slow cooker and cook on low for 4 to 6 hours, or until the potatoes are fork-tender.
Once cooked, give the potatoes a gentle stir to coat them in the creamy sauce.
Serve hot, garnished with fresh basil leaves and reserved Parmesan cheese.
