Potatoes With Pesto

By Moira Hodgson

Total Time
25 minutes
Rating
4(14)
Comments
Read comments

Featured in: FOOD; PESTO FINDS ITS WAY INTO A VARIETY OF DISHES

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 1pound new potatoes
  • 2tablespoons olive oil
  • 4tablespoons pesto
  • Coarse salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

205 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 320 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Boil the potatoes in their skins until cooked. Drain, and when cool enough to handle (but still warm), cut the potatoes into quarters.

  2. Step 2

    Place the potatoes in a bowl and sprinkle them with olive oil. Add the pesto and toss gently, so that the potatoes are coated with the sauce. Sprinkle with salt and pepper and serve immediately or at room temperature. Do not refrigerate.

Tip
  • This hearty dish goes with grilled meat or fish.

Ratings

4 out of 5
14 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
Laura G

Two nice additions are fresh shelled peas and crumbled feta. I also give it a squeeze of lemon before serving.

Es

A nice and easy preparation for small potatoes. I had leftover pesto and a pound of small, red potatoes. Looks pretty on the plate and tasted great. Served with salmon.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.