Here is a great side dish with potatoes, pesto, and sun-dried tomatoes. Below this recipe is a recipe for homemade pesto. This is cooked in a slow cooker (crock pot) and serves approx 4-6.
3 Tbls olive oil
1 medium-size yellow onion, minced
2 garlic cloves, minced
1/3 cup oil-packed or reconstituted sun-dried tomatoes, drained and chopped
1 1/2 lbs Yukon Gold or other all-purpose potatoes, peeled and cut into 1/4-inch-thick slices
Salt and pepper to taste
1/2 cup pesto, homemade or store bought
1/2 cup fresh bread crumbs
Heat 2 Tbls of the oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the garlic and sun-dried tomatoes and cook 1 minute longer; set aside.
Lightly oil a 3 1/2 to 4 quart slow cooker. Arrange one half of the potatoes in the bottom of the insert. Top with half of the onion mixture. Season with salt and pepper to taste, and dot with half of the pesto. Top with a layer of the remaining potatoes, the remaining onion mixture, and the remaining pesto and season again (if you wish) with salt and pepper to taste. Cover and cook on low for approx 6 hours until the potatoes are tender.
In a small skillet, toast the bread crumbs in the remaining 1 Tbls olive oil over medium hat until golden brown. Set aside.
When you are ready to serve, top evenly with the bread crumbs.
Recipe for pesto:
2 large garlic cloves
1/4 cup pine nuts
2 cups firmly packed fresh basil leaves
salt and pepper to taste
1/3 cup extra-virgin olive oil
Combine the garlic and pine nuts in a food processor or blender and pulse until coarsely chopped. Add the basil, salt and pepper to taste and process until ground into a paste. With the machine running, stream in the olive oil through the feed tube, processing until well blended.