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.
Servings: 4 people
Calories: 222kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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