Pesto Parmesan Potatoes
It's about time that side dishes started becoming getting some more love, and these Pesto Parmesan Potatoes will be the star of any plate.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 4 people
- 700 g Cornish Potatoes, washed and quartered
- 30 g parmesan, grated
- 150 ml olive oil
- 50 g pine nuts
- 70 g basil
- 40 g Italian hard cheese
- 2 garlic cloves
- 0.5 lemon (zest only)
- 1 pinch Sea salt and black pepper
Gently toast the pine nuts in a pan until golden.
Add them to a food processor with the rest (except potatoes and hard cheese)of the ingredients and blend until smooth. This makes around 240ml of pesto, so just use 3 tbsp for the potatoes and store the rest in an air tight container for up to 5 days.
In a bowl, mix the potatoes and pesto and add to a lightly oiled baking tray. Put in a preheated oven at 200C for 25 minutes.
Take the potatoes out of the oven and sprinkle over the parmesan and salt and pepper and put back in the oven for 15 minutes.
Serve with grilled chicken breast and salad.
Serving: 1portion | Calories: 222kcal | Carbohydrates: 32g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 183mg | Potassium: 764mg | Fiber: 4g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 41.9mg | Calcium: 155mg | Iron: 1.7mg