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Baby Potatoes with Pesto
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Recipe - Winfield
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Baby Potatoes with Pesto
Prep Time5 Minutes
Servings6
Cook Time20 Minutes
Ingredients
1 kg Nugget potatoes, scrubbed, halved or quartered
125 mL Fresh basil leaves
125 mL Fresh parsley
4 Garlic cloves, whole, peeled
60 mL Sun-dried tomatoes, drained and julienned
30 mL Pine nuts
3 mL Salt
8 mL Coarse black pepper
60 mL Western Family olive oil
Grated Parmesan cheese (optional)
Directions
  1. Drop the potato chunks into salted boiling water and cook until tender, but not mushy. Drain.
  2. 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.
  3. 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.

5 minutes
Prep Time
20 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 kg Nugget potatoes, scrubbed, halved or quartered
Not Available
125 mL Fresh basil leaves
Not Available
125 mL Fresh parsley
Not Available
4 Garlic cloves, whole, peeled
Not Available
60 mL Sun-dried tomatoes, drained and julienned
Not Available
30 mL Pine nuts
Not Available
3 mL Salt
Not Available
8 mL Coarse black pepper
Not Available
60 mL Western Family olive oil
Not Available
Grated Parmesan cheese (optional)
Not Available

Directions

  1. Drop the potato chunks into salted boiling water and cook until tender, but not mushy. Drain.
  2. 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.
  3. 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.