Fingerling Potatoes With Oregano Pesto

HOWARD L. PUCKETT

Any kind of potato will work in place of the fingerlings. Just cut them up into 2-inch chunks.

Yield: 4 servings (serving size: 4 potatoes)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 25%
  • Fat: 5.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.9g
  • Carbohydrate: 31.2g
  • Fiber: 4.9g
  • Cholesterol: 1mg
  • Iron: 4.1mg
  • Sodium: 135mg
  • Calcium: 96mg

Ingredients

  • 2 cups torn spinach leaves
  • 2 cups fresh parsley leaves
  • 1 cup fresh oregano leaves
  • 2 tablespoons grated fresh Parmesan cheese
  • 2 tablespoons sliced almonds, toasted
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 2 large garlic cloves, peeled
  • 2 tablespoons olive oil
  • 16 fingerling potatoes (1 1/2 pounds)

Preparation

  1. Combine first 8 ingredients in a food processor; process until smooth. With food processor on, slowly add oil through food chute; process until well-blended. Set aside.
  2. Preheat oven to 425°.
  3. Place potatoes on a jelly-roll pan. Bake at 425° for 20 minutes or until tender, stirring occasionally. Place potatoes in a large bowl; add 1/3 cup pesto, tossing gently to coat.
  4. Note: Store remaining pesto in an airtight container in refrigerator for up to 1 week.
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