Potato Cauliflower Smash with Parsley Pesto
- In a medium pot, boil potatoes until very tender. Reserve.
- In another medium pot, steam cauliflower until very tender. Combine with potatoes and reserve.
- While cauliflower and potatoes are cooking, combine pesto ingredients in a food processor and blend until smooth. Reserve.
- Smash potato cauliflower mixture until desired consistency. Fold in 1/3 cup of pesto, roasted garlic and chicken broth. Season to taste with salt and pepper. Top with 2 tablespoons pesto; garnish with chopped parsley.
TIP: Store remaining pesto in refrigerator for up to 1 week.
Recipe Courtesy of Chef Audrey, ALDI Test Kitchen
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