Baked Potatoes with Cilantro Sauce
Serves 6
15 minutes preparation time
About 45 minutes baking time
6 large baking potatoes, scrubbed and rinsed
1 teaspoon cumin
1 cup parsley
1 cup cilantro
1/4 cup olive oil, preferably Spanish
a few generous pinches of sea salt
a couple of grinds of fresh pepper
Preheat oven to 400 degrees.
Using a fork, poke a few holes in each potato. Place the potatoes directly on the oven rack and bake until they are tender, about 45 minutes, depending on the size of the potatoes.
In a frying pan, toast the cumin over medium heat just until it is fragrant, about 1 minute.
Blend all of the remaining ingredients with the cumin in a food processor. Taste and adjust seasoning as desired. When the potatoes are done, split them open, smear them with the pesto, and dig in.
