At summer's end, our garden has a lot of basil to be used. Making pesto is a no-brainer. But, this recipe is a great way to enjoy the flavor of fresh basil, by blanching it and then pureeing it with half and half and Parmesan cheese. The color is lovely, and is a terrific side dish to most any kind of meal. Thanks, Ina Garten, for such a great way to enjoy summer basil!
|2||cups fresh basil leaves, lightly packed|
|2||pounds large Yukon Gold or white boiling potatoes|
|¾||cup freshly grated Parmesan cheese, plus extra for serving|
|2||teaspoons kosher salt|
|1||teaspoon freshly ground black pepper|
|1||clove of garlic (optional)|