Baby Potatoes with Arugula Pesto

Baby Potatoes with Arugula Pesto Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Homemade Arugula Pesto dresses Baby Potatoes with color and flavor.

Yield:

Serves 4 (serving size: 3/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Ivy Manning,

June 2013
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