Jalapeno Pesto Potato Tamales

• 1 very large potato, any type
• 3/4 cup olive oil
• 7 fresh jalapenos, deveined and seeded
• 3 large cloves garlic
• 1/4 cup toasted pine nuts
• 1 bunch cilantro
• 1/4 teaspoon salt
• 3 cups Vegan Masa

1. Peel and cut the potato lengthwise into 1/4-inch "French fry" strips.
2. Heat 1/4 cup of the olive oil in a skillet over medium heat, add the potato, and fry until browned on all sides, about 20 minutes.
3. Set aside to cool.
4. In food processor, process the jalapenos, garlic, pine nuts, cilantro, remaining 1/2 cup olive oil, and salt until smooth.
5. Assemble the tamales (see Notes), using 1/4 cup masa, 4 or 5 strips of potato, and 2 heaping tablespoons jalapeno pesto for each tamale.
6. Transfer to a steamer and steam for 50 minutes.

potato, olive oil, fresh jalapenos, garlic, nuts, cilantro, salt, vegan

Taken from www.cookstr.com/recipes/jalapeno-pesto-potato-tamales (may not work)