Tricolor Potatoes with Pesto and Parmesan

Ingredients

• 8 tablespoons olive oil
• 1 cup (packed) fresh basil leaves
• 2 large shallots
• 4 garlic cloves
• Nonstick vegetable oil spray
• 1 1/2 pounds red-skinned new potatoes
• 1 1/2 pounds Yukon Gold potatoes (each about 1 1/2 inches in diameter)
• 1 pound purple potatoes (each about 1 1/2 inches in diameter)
• 3 /4 cup freshly grated Parmesan cheese

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