DIETS: LC GF VG VT
Serves 6
An excellent way to season potatoes in a healthier way!

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