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Add a photoServings: 4
Ingredients
- 2 c. Torn Spinach
- 2 c. Fresh Parsley
- 1 c. Fresh Oregano
- 2 Tbsp. Grated Fresh Parmesan Cheese
- 2 Tbsp. Sliced Almonds Toasted
- 1 Tbsp. Lemon Juice
- 1/4 tsp Salt
- 2 lrg Garlic Cloves Peeled
- 2 Tbsp. Extra virgin olive oil
- 16 x Fingerling Potatoes
Directions
- Combine first 8 ingredients in a food processor; process till smooth.
- With food processor on, slowly add in oil through food chute; process till well blended. Set aside.
- Preheat oven to 425F.Place potatoes on a jelly roll pan. Bake at 425F for 20 min or possibly till tender, stirring occasionally. Place potatoes in a large bowl; add in 1/3 c. pesto, tossing gently to coat.
- Note: Store remaining pesto in an airtight container in refrigerator for up to 1 week.
- Note: Any kind of potato will work in place of the fingerlings. Just cut them up into 2 inch chunks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 917g | |
| Recipe makes 4 servings | |
| Calories 724 | |
| Calories from Fat 93 | 13% |
| Total Fat 10.74g | 13% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 261mg | 11% |
| Potassium 4311mg | 123% |
| Total Carbs 146.08g | 39% |
| Dietary Fiber 21.0g | 70% |
| Sugars 9.46g | 6% |
| Protein 19.81g | 32% |
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