PESTO POTATO SALAD
Steps:
- Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
- Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.
PESTO MASHED POTATOES
Rich and creamy mashed potatoes get a pop of flavor with a swirl of pesto just before serving. These Pesto Mashed Red Potatoes are a fabulous way to amp up Thanksgiving dinner or dinner on a Tuesday night. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with butter, salt, pepper and enough cream to achieve desired consistency. Transfer potatoes to a serving dish; swirl pesto sauce into potatoes. Drizzle with olive oil; serve immediately.
Nutrition Facts : Calories 307 calories, Fat 20g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 436mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.
BAKED PESTO CHICKEN THIGHS AND POTATOES
Prepared pesto is all you need to turn plain chicken and potatoes into a flavorful dinner. Serve with a side salad for a complete meal.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix potatoes with 2 tablespoons pesto in a bowl. Transfer potatoes into a large 11x13-inch baking dish. Unfold chicken thighs in the same bowl; rub remaining pesto on all sides. Fold thighs back up into original shape and place into the baking dish next to the potatoes.
- Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork, 28 to 30 minutes. Season with salt and pepper before serving.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 19.1 g, Cholesterol 43.6 mg, Fat 14 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 3.8 g, Sodium 197.2 mg, Sugar 1.1 g
PESTO POTATOES
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.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 402 calories, Fat 24g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 583mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
ROASTED PESTO POTATOES
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. In a large bowl, toss together the pesto and the potatoes. Spread the potatoes out on a baking sheet. Bake for 45 minutes or until crispy and golden. Serve hot.
THE BEST CLASSIC PESTO
Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.
Provided by NicoleMcmom
Categories Pesto Sauce
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.
Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg
PESTO POTATOES
Ever since I discovered a fabulous Peruvian restaurant near my home, I've been on a one-woman mission to hunt out some of this great food. Now, I have to admit this is not on the menu at my local eatery, but it is one of my favourite dishes and apparently from Peru.
Provided by Sackville
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the pesto, put the basil and parsley in the food processor and process until minced.
- Keep the processor running and add the garlic and nuts.
- Process until finely chopped, then add the chicken broth, parmesan cheese, lemon juice, water, oil, salt and pepper and process until smooth.
- For the potatoes, brush 2 tablespoons oil in a baking dish.
- Arrange 2 cups of sliced potatoes in the bottom of baking dish and season with salt and pepper.
- Spread 3 tablespoons of basil mixture over potatoes and sprinkle 2 teaspoons parmesan cheese over as well.
- Cover with 2 cups of sliced potatoes, 3 tablespoons basil and 2 teaspoons cheese.
- Top with the remaining potatoes and season one last time with salt and pepper.
- Heat the chicken broth until hot.
- Pour over potatoes and use the remaining basil mixture and cheese over the top of the dish.
- Cover the baking dish with foil and bake in a preheated oven at 425F or 220 C for 45 minutes.
- Remove foil and cook for 15 minutes more.
PESTO POTATOES
Provided by Marian Burros
Categories weekday, side dish
Time 30m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Scrub but do not peel the potatoes, and cook them in water to cover for 10 to 20 minutes, depending on their size. Do not let potatoes get mushy.
- Turn on the food processor, and put the garlic through the feed tube to process.
- Wash, dry and remove basil leaves from the stems. Add the basil, ricotta, yogurt, blue cheese and vinegar to the processor work bowl. Blend throughly. Season to taste with pepper, and mix in pine nuts.
- When potatoes are cooked, drain, and cut in halves or quarters, depending on size. Toss with sauce, and serve.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 26 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 14 grams, Sodium 367 milligrams, Sugar 6 grams
LEMONY PESTO POTATOES
Make your potatoes more exciting with this spinach and pesto mix
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Boil the potatoes for about 15 mins or until tender. Drain, then return to the pan and roughly crush with a fork.
- Tip in the onion and spinach leaves. Pour over the olive oil, pesto and lemon juice, season to taste and toss to coat everything in the dressing. Serve warm with sausages, chicken or a steak.
Nutrition Facts : Calories 266 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.31 milligram of sodium
POTATOES WITH PESTO
Steps:
- Boil the potatoes in their skins until cooked. Drain, and when cool enough to handle (but still warm), cut the potatoes into quarters.
- Place the potatoes in a bowl and sprinkle them with olive oil. Add the pesto and toss gently, so that the potatoes are coated with the sauce. Sprinkle with salt and pepper and serve immediately or at room temperature. Do not refrigerate.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 320 milligrams, Sugar 1 gram
PESTO RISOTTO WITH CANNELLINI BEANS, TOMATOES, AND POACHED EGGS
Whip up risotto using Arborio rice from the pantry. Parmesan, pesto, and white wine vinegar amp it up. And cannellini beans and poached eggs to make it a meal.
Provided by dinehaus
Categories Risotto
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.
- Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)
- Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.
- Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.
- Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.
- Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.
Nutrition Facts : Calories 530.6 calories, Carbohydrate 61.1 g, Cholesterol 201.4 mg, Fat 20.9 g, Fiber 3.2 g, Protein 19.2 g, SaturatedFat 6.3 g, Sodium 680.7 mg
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SMASHED POTATOES WITH PESTO | MINIMALIST BAKER RECIPES
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5/5 (35)Total Time 1 hrCategory Appetizer, SideCalories 274 per serving
- Add rinsed potatoes to a large pot and cover with water until just submerged. Bring to a boil over high heat. Then reduce to medium-high heat to achieve a low boil. Cook uncovered for 15-20 minutes or until tender and a knife easily slides in and out.
- In the meantime, prepare pesto by adding basil, garlic, nuts, lemon juice, and nutritional yeast to a food processor and blending to combine. Stream in 2-3 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) a little at at time until a thick paste is formed. If trying to reduce fat, thin the sauce with water instead of additional oil. I like adding a little water to mine to make it more of a pourable sauce, but this is optional.
- Taste and adjust flavor as needed, adding more lemon juice for acidity, nutritional yeast for cheesy flavor, salt and pepper for overall flavor, or garlic for zing/bite. Transfer to a small serving dish and set aside.
- Preheat oven to 450 degrees F (232 C) and line a baking sheet with parchment paper. When the potatoes are soft and tender, place on the baking sheet and smash down with the bottom of a saucepan. For any larger potatoes, cut in half and then smash so they are still "bite size."
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- Toss potatoes with pesto sauce, melted butter, parmesan cheese, salt and pepper until evenly coated.
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Reviews 2Calories 277 per servingCategory Side Dishes
- Preheat oven to 425°F convection roast. If you don't have a convection setting, preheat to 450°F.
- While potatoes roast, make the pesto by adding basil, spinach, watercress, garlic and walnuts to a food processor. Process until finely chopped.
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- Scrub (but don't peel) potatoes and cut into large cubes then place all the pieces in a large plastic bag. Add about 3/4 cup pesto sauce to the bag and shake it around until the pesto is coating all the potato pieces.
- Pour the contents of the bag out onto a cookie sheet. Arrange the potatoes so they are laying flat then sprinkle with parmesan cheese.
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