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Baby Potatoes with Arugula Pesto

Photo: Johnny Autry; Styling: Cindy Barr
Yield Serves 4 (serving size: 3/4 cup)
Homemade Arugula Pesto dresses Baby Potatoes with color and flavor.

Ingredients

  • 1 pound baby potatoes, halved
  • 1 cup arugula
  • 1/2 cup basil
  • 2 tablespoons grated Parmesan
  • 2 tablespoons unsalted chicken stock
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 3/8 teaspoon salt
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 125
  • fat 4.3 g
  • satfat 1 g
  • monofat 2.7 g
  • polyfat 0.5 g
  • protein 3.6 g
  • carbohydrate 18.9 g
  • fiber 2.1 g
  • cholesterol 2.2 mg
  • iron 1.1 mg
  • sodium 286 mg
  • calcium 58 mg

How to Make It

  1. Place potatoes in a saucepan; cover with water. Bring to a boil. Cook 11 minutes; drain.

  2. Pulse arugula, basil, Parmesan, chicken stock, olive oil, lemon juice, salt, and pepper in a mini food processor. Combine potatoes and arugula mixture in a medium bowl; toss.