Pesto Potatoes

Name: Pesto Potatoes
Total time: 30 min
Yield: 3 servings
Cuisine: italian
Ingredients: 1 1/2 pounds small new potatoes; 1 large clove garlic; Bunch fresh basil to yield 1 cup lightly packed basil leaves; 1 1/2 cups reduced-fat ricotta; 1/2 cup nonfat plain yogurt; 2 ounces blue cheese; 2 teaspoons sherry wine vinegar; Freshly ground black pepper to taste; 2 tablespoons pine nuts

By Marian Burros

Total Time: 30 minutes
Rating: 3(10)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; A Pesto Lower In Fat (Really!)

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Ingredients

Yield:3 servings

1½pounds small new potatoes
1large clove garlic
Bunch fresh basil to yield 1 cup lightly packed basil leaves
1½cups reduced-fat ricotta
½cup nonfat plain yogurt
2ounces blue cheese
2teaspoons sherry wine vinegar
Freshly ground black pepper to taste
2tablespoons pine nuts

Ingredient Substitution Guide

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Preparation

Step 1
Scrub but do not peel the potatoes, and cook them in water to cover for 10 to 20 minutes, depending on their size. Do not let potatoes get mushy.
Step 2
Turn on the food processor, and put the garlic through the feed tube to process.
Step 3
Wash, dry and remove basil leaves from the stems. Add the basil, ricotta, yogurt, blue cheese and vinegar to the processor work bowl. Blend throughly. Season to taste with pepper, and mix in pine nuts.
Step 4
When potatoes are cooked, drain, and cut in halves or quarters, depending on size. Toss with sauce, and serve.