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Pesto Potatoes Recipe

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This hearty potato dish keeps warm during our long Alaskan winters. Each summer, I make lots of homemade pesto and freeze it to enjoy throughout the year.

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Pesto Potatoes Recipe

Prep: 15 min. Bake: 45 min.

Yield: 8 Servings

15 45 60

Ingredients

1 cup firmly packed fresh basil leaves
1/2 cup packed fresh parsley
1/2 cup grated Parmesan or grated Romano cheese
1/4 cup chopped walnuts
1 garlic clove
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/2 cup olive oil, divided
4 large potatoes, peeled and cubed
5 plum tomatoes, cut into 1/4-inch slices
2 cups (8 ounces) shredded mozzarella cheese

Directions

In a food processor or blender, combine the first seven ingredients. Cover and process until smooth. While processing, gradually add 1/4 cup oil in a steady stream.
In a large roasting pan, combine potatoes and tomatoes; drizzle with remaining oil. Top with basil mixture; toss to coat.
Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 402 calories, 24 g fat (7 g saturated fat), 26 mg cholesterol, 583 mg sodium, 37 g carbohydrate, 4 g fiber, 13 g protein.

Originally published as Pesto Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p59

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