Photo: Johnny Autry; Styling: Cindy Barr
Serves 4 (serving size: 3/4 cup)

Homemade Arugula Pesto dresses Baby Potatoes with color and flavor.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

sprky182's Review

January 14, 2014
These are so delicious! Great pesto flavor without all the added fat and calories. Super easy to make with a bag of pre-washed baby potatoes. Definitely recommend!

mrsjroe's Review

June 03, 2013