Pesto Mashed Potato with Corn Zucchini Pork Hash

I had some leftover pesto but it was only basil hazelnut and garlic, there was no cheese in it. I was brainstorming on how to repurpose the pesto, and because of the lack of cheese I was thinking of going Asian with it. Basil with a nut made me think that a vaguely Thai dish would work. I was thinking of mixing the pesto with some rice noodles at first and maybe popping some pork I had in the freezer on top, but when I was at the store, I was persuaded by the fresh summer corn and zucchini, and some really tasty looking potatoes. I ended up mixing the pesto in with mashed potato, and topping it with a mixture of the pork, corn, and zucchini dressed with some sriracha and fish sauce. It all came out fantastic, summery, and bright, and somehow light yet hearty and filling.  
Drop the pesto into the potatoes and just mash it up.
Pork cooking away in the wok, corn goes in next.
This was a flavorful and fresh delicious meal.
It felt so summery and light from the fresh veggies and herbs, even though there was heavy mashed potatoes in there.
 

Pesto Mashed Potato with Corn Zucchini Pork Hash

For:  4 People

  • 1 Bunch Basil
  • 3/4 Cup Hazelnut
  • 2 Cloves Garlic
  • 5 Yukon Gold Potatoes
  • 1 Stick Butter
  • 1 Pound Pork Loin (Sliced into thin strips)
  • 5 Ears Corn Kernels removed from cob
  • 1 Zucchini Diced
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons Sriracha
  • 3 Tablespoons Rice Vinegar
  • 1 Tablespoon Brown Sugar

Instructions

  1. Put the basil and hazelnut and garlic in the food processor with an ample amount of olive oil. Bake the yukon gold potatoes until tender and mash them up with the skins on, adding the butter, and the pesto.
  2. Cook the pork to brown and add in the corn and zucchini. Cook on high heat to lightly char and add in the garlic. Cook 2 minutes. In a cup, mix the fish sauce, sriracha, rice vinegar, and brown sugar. Pour the sauce into the pan. Cook for about 3 minutes and remove from heat. Serve over the pesto mashed potatoes.