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If you're seeking an innovative snack or appetizer that will impress your guests and tantalize their taste buds, look no further than Basil Pesto Potato Sliders. This delightful dish combines creamy basil pesto with tender baby potatoes, creating a fusion of flavors that is both satisfying and visually appealing. Sliders have become a fun food trend in recent years, and for good reason—they are versatile, easy to handle, and perfect for a variety of occasions, whether it’s a casual dinner, a picnic in the park, or a lively gathering with friends.

Basil Pesto Potato Sliders

Discover the delicious twist on a beloved snack with Basil Pesto Potato Sliders! This recipe combines the creamy texture of baby potatoes with the rich flavors of homemade basil pesto, Parmesan cheese, and toasted pine nuts, making for a visually stunning and mouthwatering appetizer. Perfect for any occasion, these vegetarian sliders are easy to prepare and sure to impress your guests with their delightful taste and vibrant presentation. Enjoy this flavorful dish at your next gathering!
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Ingredients
  

1 lb baby potatoes (approximately 12-15 potatoes)

1 cup fresh basil leaves, tightly packed

1/2 cup grated Parmesan cheese

1/3 cup pine nuts (or substitute with walnuts for a unique twist)

2 cloves garlic, minced

1/2 cup extra-virgin olive oil

Salt and pepper to taste

12 mini slider buns (choose between brioche or whole wheat)

1 cup arugula or baby spinach, for garnish

Optional: Cherry tomatoes, halved, for an added garnish

Instructions
 

Cook the Potatoes: Begin by placing the baby potatoes in a large saucepan. Fill the pot with enough water to cover the potatoes and add a pinch of salt. Bring the water to a rolling boil, then reduce the heat to medium and allow the potatoes to simmer for 15-20 minutes, or until they can be easily pierced with a fork. Once cooked, drain the potatoes and let them cool slightly.

    Make the Pesto: In a food processor, combine the packed basil leaves, grated Parmesan cheese, pine nuts (or walnuts), and minced garlic. Pulse the mixture until it’s finely chopped. With the processor running, slowly drizzle in the olive oil while blending until the mixture reaches a smooth and creamy consistency. Taste the pesto and season with salt and pepper as needed. If the pesto is too thick, you can adjust the consistency by adding a bit more olive oil.

      Prepare the Potatoes: Once the potatoes have cooled enough to handle, carefully slice each potato in half lengthwise. Using a spoon or the back of a fork, gently mash the cut side of each potato half to create a small indentation, perfect for holding the pesto.

        Assemble the Sliders: Spoon a generous amount of basil pesto onto the mashed side of each potato half. If desired, add a cherry tomato half on top of the pesto for a splash of color and a burst of flavor.

          Toast the Buns: Heat a skillet or preheat a grill on medium heat. Toast the slider buns until they are golden brown and slightly crispy, which will add a delightful crunch to your sliders.

            Build the Sliders: On each bottom half of the toasted bun, layer a handful of fresh arugula or baby spinach. Place a prepared potato half, pesto side up, on top, and cap it with the top half of the bun.

              Serve: Arrange the assembled sliders on a serving platter. Drizzle any remaining pesto over the top for added flavor. These sliders can be served warm or at room temperature, making them perfect for any occasion. Enjoy every delicious bite!

                Prep Time, Total Time, Servings: 20 mins | 45 mins | Makes 12 sliders