Pesto Potatoes Recipe

Name: Pesto Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs medium yellow potatoes, such as Yukon gold; 1 cup firmly packed fresh basil leaf; ½ cup torn fresh spinach leaves; ¼ cup grated parmesan cheese; ¼ cup pine nuts or ¼ cup almonds; 2 garlic cloves, quartered; ¼ teaspoon salt (optional); 2 tablespoons olive oil or 2 tablespoons cooking oil; 2 tablespoons water; 0.5 (8 ounce) package fat free cream cheese; 2 -3 tablespoons nonfat milk or 2 -3 tablespoons soymilk; salt; pepper

Servings: persons

2 lbs medium yellow potatoes, such as Yukon gold
1 cup firmly packed fresh basil leaf
½ cup torn fresh spinach leaves
¼ cup grated parmesan cheese
¼ cup pine nuts or ¼ cup almonds
2 garlic cloves, quartered
¼ teaspoon salt (optional)
2 tablespoons olive oil or 2 tablespoons cooking oil
2 tablespoons water
0.5 (8 ounce) package fat free cream cheese
2 -3 tablespoons nonfat milk or 2 -3 tablespoons soymilk
salt
pepper

1
Peel and quarter potatoes.
2
Cook, covered, in a small amount of boiling lightly salted water for 15 to 20 minutes or until tender; drain.
3
Meanwhile, for pesto, in a food processor combine basil, spinach, Parmesan cheese, pine nuts or almonds, garlic, and, if desired, 1/4 teaspoon salt.
4
Cover and process with several on-off turns until a paste forms, stopping the machine several times and scraping down the sides.
5
With machine running, gradually add oil and water.
6
Process to the consistency of soft butter.
7
Mash warm potatoes with a potato masher or an electric mixer on low speed.
8
Add cream cheese.
9
Season to taste with salt and pepper.
10
Gradually beat in enough milk to make potatoes light and fluffy.
11
Top each serving with 1 teaspoon of the pesto.
12
Cover and chill or freeze remaining pesto for another use.

531

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 13 ingredients. The key ingredients include: 2 lbs medium yellow potatoes, such as Yukon gold, 1 cup firmly packed fresh basil leaf, ½ cup torn fresh spinach leaves, ¼ cup grated parmesan cheese, and more.

Yes, Pesto Potatoes falls under the General 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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