Pesto Potatoes Recipe

Name: Pesto Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pesto; 1 cup basil leaves; 1 cup parsley sprig; 2 cloves garlic; 1 tablespoon nuts; 2 tablespoons chicken broth, fat free; 2 tablespoons grated parmesan cheese; 1 tablespoon lemon juice; 1 tablespoon water; 2 tablespoons olive oil; salt and pepper, to taste; Potatoes; 2 lbs potatoes, thinly sliced (6 cups); 2 tablespoons grated parmesan cheese; 2 tablespoons olive oil; 1/2 cup chicken broth; salt and pepper, to taste

Servings: persons

Pesto
1 cup basil leaves
1 cup parsley sprig
2 cloves garlic
1 tablespoon nuts
2 tablespoons chicken broth, fat free
2 tablespoons grated parmesan cheese
1 tablespoon lemon juice
1 tablespoon water
2 tablespoons olive oil
salt and pepper, to taste
Potatoes
2 lbs potatoes, thinly sliced (6 cups)
2 tablespoons grated parmesan cheese
2 tablespoons olive oil
1/2 cup chicken broth
salt and pepper, to taste

1
For the pesto, put the basil and parsley in the food processor and process until minced.
2
Keep the processor running and add the garlic and nuts.
3
Process until finely chopped, then add the chicken broth, parmesan cheese, lemon juice, water, oil, salt and pepper and process until smooth.
4
For the potatoes, brush 2 tablespoons oil in a baking dish.
5
Arrange 2 cups of sliced potatoes in the bottom of baking dish and season with salt and pepper.
6
Spread 3 tablespoons of basil mixture over potatoes and sprinkle 2 teaspoons parmesan cheese over as well.
7
Cover with 2 cups of sliced potatoes, 3 tablespoons basil and 2 teaspoons cheese.
8
Top with the remaining potatoes and season one last time with salt and pepper.
9
Heat the chicken broth until hot.
10
Pour over potatoes and use the remaining basil mixture and cheese over the top of the dish.
11
Cover the baking dish with foil and bake in a preheated oven at 425F or 220 C for 45 minutes.
12
Remove foil and cook for 15 minutes more.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Pesto, 1 cup basil leaves, 1 cup parsley sprig, 2 cloves garlic, and more.

Yes, Pesto Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pesto Potatoes

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