INGREDIENTS
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Salt
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3 pounds small red skinned potatoes, quartered
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1 cup packed basil leaves
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1/4 cup packed mint leaves
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4 garlic cloves, peeled
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1/2 cup toasted, chopped pecans
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1 lemon, juiced
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Freshly ground black pepper
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1/2 cup Parmesan
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1 teaspoon red pepper flakes
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1/2 cup olive oil