Drop the potato chunks into salted boiling water and cook until tender but not mushy. Drain.

Meanwhile, combine all remaining ingredients except Parmesan in food processor and process until well combined. Recipe makes about 10 tbsp (150 mL) of pesto. Use desired amount to toss with the potatoes in this recipe. Cover and refrigerate the remainder for up to 3 days for another use.

Return the drained potatoes to the hot pan in which they were cooked and add desired amount of pesto. Toss until hot potatoes are well coated. Sprinkle with grated Parmesan if desired. Serve at once.

Potatoes pack a powerhouse of vitamins and minerals including vitamins A and C, iron, zinc, potassium, vitamin B6 and dietary fi bre. Their rich carbohydrate content makes them an excellent energizing choice for sports activities.