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Baby Potatoes with Pesto

Ingredients

  • 1 kg Nugget potatoes, scrubbed, halved or quartered
  • 125 mL each packed fresh basil leaves and packed parsley
  • 4 whole peeled garlic cloves
  • 30 mL Pine nuts
  • 60 mL Sun-dried tomatoes, drained and julienned
  • 8 mL coarse black pepper
  • 3 mL salt
  • 60 mL Western Family olive oil
  • Grated Parmesan cheese (optional)

Directions

Drop the potato chunks into salted boiling water and cook until tender, but not mushy. Drain.

Meanwhile, combine all remaining ingredients except Parmesan in food processor and process until well combined. Recipe makes about 10 tbsp (150 mL) of pesto. Use desired amount to toss with the potatoes in this recipe. Cover and refrigerate the remainder for up to 3 days for another use.

Return the drained potatoes to the hot pan in which they were cooked and add desired amount of pesto. Toss until hot potatoes are well coated. sprinkle with grated Parmesan if desired. Serve at once.

Health tip

Potatoes pack a powerhouse of vitamins and minerals including vitamins A and C, iron, zinc, potassium, vitamins B6 and dietary fibre. Their rich carbohydrate content makes them an excellent energizing choice for sports activities.

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Related Recipes

Baby Potatoes with Pesto

Ingredients

  • 1 kg Nugget potatoes, scrubbed, halved or quartered
  • 125 mL each packed fresh basil leaves and packed parsley
  • 4 whole peeled garlic cloves
  • 30 mL Pine nuts
  • 60 mL Sun-dried tomatoes, drained and julienned
  • 8 mL coarse black pepper
  • 3 mL salt
  • 60 mL Western Family olive oil
  • Grated Parmesan cheese (optional)

Directions

Drop the potato chunks into salted boiling water and cook until tender, but not mushy. Drain.

Meanwhile, combine all remaining ingredients except Parmesan in food processor and process until well combined. Recipe makes about 10 tbsp (150 mL) of pesto. Use desired amount to toss with the potatoes in this recipe. Cover and refrigerate the remainder for up to 3 days for another use.

Return the drained potatoes to the hot pan in which they were cooked and add desired amount of pesto. Toss until hot potatoes are well coated. sprinkle with grated Parmesan if desired. Serve at once.

Health tip

Potatoes pack a powerhouse of vitamins and minerals including vitamins A and C, iron, zinc, potassium, vitamins B6 and dietary fibre. Their rich carbohydrate content makes them an excellent energizing choice for sports activities.