4 medium red skin potatoes, scrubbed
One can chickpeas, drained and rinsed well
1 red onion chopped
4 tablespoons prepared pesto sauce, slightly warmed
Salt to taste
Grinding black pepper to taste
Cook the potatoes, cook, peel, and cube them
Place the potatoes in a bowl with the chickpeas and onion. Add the pesto and toss all the ingredients well. Salt and pepper to taste.
This recipe is featured on show 2005 – All About Basil.
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