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Sliders have taken the culinary world by storm, becoming a beloved dish for countless gatherings, parties, and even simple weeknight dinners. Their versatility allows for infinite combinations of flavors and ingredients, making them appealing to a wide variety of palates. As appetizer or main course options, sliders can cater to meat-lovers and vegetarians alike. Today, we will explore a unique twist on traditional sliders that is sure to impress—Basil Pesto Potato Sliders.

Basil Pesto Potato Sliders

Discover the mouthwatering delight of Basil Pesto Potato Sliders, perfect for parties or cozy dinners. These vegetarian sliders feature creamy baby potatoes topped with homemade basil pesto, offering a burst of flavor in every bite. With fresh ingredients and optional toppings like arugula and cherry tomatoes, you can customize your sliders to suit any palate. Easy to make and visually appealing, they’re a delicious way to impress guests at your next gathering.
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Ingredients
  

1 lb baby potatoes (about 12-15)

1 cup fresh basil leaves, packed

1/2 cup grated Parmesan cheese

1/3 cup pine nuts (or walnuts, for a twist)

2 garlic cloves, minced

1/2 cup extra-virgin olive oil

Salt and pepper to taste

12 slider buns (mini brioche or whole wheat)

1 cup arugula or baby spinach, for garnish

Optional: Cherry tomatoes, halved for topping

Instructions
 

Cook the Potatoes: Start by placing the baby potatoes in a large saucepan. Cover them with water and add a pinch of salt. Bring to a boil and let them cook for about 15-20 minutes, or until fork-tender. Drain and set aside to cool slightly.

    Make the Pesto: In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and minced garlic. Pulse to chop them finely. While the processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste. Adjust the consistency with more oil if necessary.

      Prepare the Potatoes: Once the potatoes are cool enough to handle, slice each potato in half lengthwise. Using a spoon or the back of a fork, gently mash the cut side of each potato to create a slight indentation for the pesto topping.

        Assemble the Sliders: Place a generous teaspoon of basil pesto onto the mashed side of each potato half. If you like, add a cherry tomato half on top for an extra burst of flavor and color.

          Toast the Buns: In a skillet or on a grill, toast the slider buns until golden brown. This will add a wonderful crunch to your sliders.

            Build the Sliders: On the bottom half of each bun, add a handful of arugula or baby spinach. Place a prepared potato half on top, then close with the top bun.

              Serve: Arrange the sliders on a serving platter and drizzle any extra pesto over the top. Serve warm or at room temperature, and enjoy these flavorful bites!

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