Baby Potatoes with Arugula Pesto

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 125
  • Fat: 4.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.6g
  • Carbohydrate: 18.9g
  • Fiber: 2.1g
  • Cholesterol: 2.2mg
  • Iron: 1.1mg
  • Sodium: 286mg
  • Calcium: 58mg

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. 1. Place potatoes in a saucepan; cover with water. Bring to a boil. Cook 11 minutes; drain.
  2. 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.
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