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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.
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 8 servings


  • 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

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.


  1. 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.
  2. In a large roasting pan, combine potatoes and tomatoes; drizzle with remaining oil. Top with basil mixture; toss to coat.
  3. 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.
Originally published as Pesto Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p59

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