Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Homemade Arugula Pesto dresses Baby Potatoes with color and flavor.

Ivy Manning
Recipe by Cooking Light June 2013

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

125 calories; fat 4.3g; saturated fat 1g; mono fat 2.7g; poly fat 0.5g; protein 3.6g; carbohydrates 18.9g; fiber 2.1g; cholesterol 2.2mg; iron 1.1mg; sodium 286mg; calcium 58mg.
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