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Pesto Potatoes (V, GF)

An excellent way to season potatoes in a healthier way!
Serves 6


Ingredients - Potatoes: 
  • 2 pounds Potatoes, peeled and cut into bite-size chunks
  • 1 Tablespoon olive oil
  • 1/4 teaspoon salt
  • freshly ground black pepper, to taste

Ingredients - Pesto: 
  • 1 cup tightly packed basil leaves
  • 1/2 cup shelled raw pistachios
  • 1/2 cup olive oil
  • 1 Tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-2 Tablespoons water (if needed to adjust texture)

Instructions: 
  • Preheat oven to 450F. 
  • Put all potato ingredients into large bowl and toss until potatoes are coated. 
  • Transfer to a rimmed baking sheet and spread out into a single layer.  
  • Bake, turning occasionally, for 30-35 minutes or until potatoes are soft and browned. 
  • While potatoes are baking, make the Pesto by adding all ingredients (except water) to a blender or food processor and blend until smooth and well mixed.  If you want a runnier texture, add the water and mix well.  
  • When potatoes are done baking, add 3 Tablespoons (or more to your taste) of the pesto and mix well.  The pesto will make about 2/3 of a cup, so save the leftovers to add to pasta or add to olive oil for seasoned bread dipping.  It will keep for 5 days in the fridge or 2 months in the freezer.

Nutrition Info Per Serving: 
Calories 225
Total Fat 11.5 g
Saturated Fat 1.5 g
Monounsaturated Fat 8.5 g
Sodium 54.5 mg
Total Carbohydrate 28 g
Dietary Fiber 4.5 g
Protein 4.5 g
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