Pesto Potatoes
- Total Time
- 30 minutes
- Rating
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Ingredients
- 1½pounds small new potatoes
- 1large clove garlic
- Bunch fresh basil to yield 1 cup lightly packed basil leaves
- 1½cups reduced-fat ricotta
- ½cup nonfat plain yogurt
- 2ounces blue cheese
- 2teaspoons sherry wine vinegar
- Freshly ground black pepper to taste
- 2tablespoons pine nuts
Nutritional analysis per serving (3 servings)
498 calories; 22 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 55 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 22 grams protein; 400 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Turn on the food processor, and put the garlic through the feed tube to process.
- Step 3
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.
- Step 4
When potatoes are cooked, drain, and cut in halves or quarters, depending on size. Toss with sauce, and serve.
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