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Underwood Farm Pesto with Potatoes
Servings:
Serves 4 as an appetizerPrep Time:
15 minutesCook Time:
12 minutes
Ingredients
1 1/2 lb. small red potatoes, scrubbed, larger potatoes (2-inch) cut into quarters, smaller (1-inch) cut in half
2/3 cup fresh basil leaves
1/4 cup freshly grated Parmesan cheese
1/4 cup extra virgin olive oil
4 cloves garlic
1/4 cup pine nuts
1/4 tsp. salt
Directions
1. Place potatoes in a large saucepan and cover with water. Bring to a boil over medium-high heat. Lower heat and simmer potatoes until just tender, about 10 to 12 minutes.
2. While potatoes cook, prepare pesto. In a blender or food processor, combine basil, cheese, olive oil, and garlic. Purie or process until smooth. Stir in pine nuts.
3. Drain potatoes and toss with pesto in a medium bowl. Season with salt and serve warm or at room temperature.
Source: Hannaford fresh Magazine, September - October 2007
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 330 kcal (17%) |
| Calories from Fat | 198 kcal (0%) |
| Total Fat | 22 g (34%) |
| Saturated Fat | 4 g (18%) |
| Cholesterol | 5 mg (2%) |
| Sodium | 380 mg (16%) |
| Total Carbohydrates | 30 g (10%) |
| Dietary Fiber | 4 g (16%) |
| Protein | 7 g (12%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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