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

Recipe by Cooking Light October 1997

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HOWARD L. PUCKETT

Recipe Summary

Yield:
4 servings (serving size: 4 potatoes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 425°.

  • 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.

  • Note: Store remaining pesto in an airtight container in refrigerator for up to 1 week.

Nutrition Facts

188 calories; calories from fat 25%; fat 5.3g; saturated fat 0.9g; mono fat 3.4g; poly fat 0.6g; protein 5.9g; carbohydrates 31.2g; fiber 4.9g; cholesterol 1mg; iron 4.1mg; sodium 135mg; calcium 96mg.
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