Lemony pesto potatoes {dairy-free, nut-free, gluten-free}

I only have a little bit of time to post today because I’m getting ready to leave for vaaaacation.  Preparing for a trip is a thousand times harder when you have a child.  For each child you have, add another million times harder.

I got behind schedule yesterday when I got home from running errands to have Meghan tell me, “Mommy, I made a new bed.”

What does this mean, you ask? For Meghan, it meant emptying the two packed suitcases and turning our bedroom floor into a sea of clothing.  She was so proud of her creativity.

Tim was oblivious.  When I asked him what he was doing while this was going on, he gave me a blank expression.  I think this is when the whole “Keep Calm and Carry On” thing comes into play.  And I did.  At least on the outside.

So here is a quick recipe for a side dish that is full of flavor.  This was created out of almost entirely CSA box ingredients, which makes me happy.  Local, organic, and delicious.

I’m calling it “pesto” potatoes, even though I’m not sure something qualifies as a pesto without any nuts or cheese.  It’s pesto-like though, so forgive me if I am offending any Italian readers out there.  Whatever you call it, it makes a great flavorful addition to plain potatoes.  And if you have an abundance of parsley and basil in your garden (or CSA box, like me) this is a great recipe to use it.

Lemony pesto potatoes {dairy-free, nut-free, gluten-free}

A fresh tasting potato side dish

• Author: Healthy Happy Mama
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: serves 6 - 8 1x
• Category: Side Dish
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 pounds fingerling potatoes, washed but not peeled
• 2–3 tablespoons butter (I used soy-free Earth Balance spread)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

for the pesto

• 1 cup fresh parsley, coarsely chopped
• 1/2 cup fresh basil, coarsely chopped
• 1/4 cup pepitas (pumpkin seeds) or sunflower seeds
• the juice and zest of one lemon
• 3 tablespoon extra virgin olive oil

Instructions

In a large pot, melt the butter.  Add the potatoes, salt and pepper, cover, and cook until the potatoes are fork tender, about 30 minutes, shaking the pot occasionally to ensure even cooking.

Meanwhile, put all ingredients for the pesto in a food processor and process until the ingredients are broken down and come together.

When the potatoes are ready, transfer them to a bowl, toss with the pesto, and serve immediately.  Enjoy!

Nutrition

• Serving Size: 1 of 8 servings
• Calories: 204
• Sugar: 3.25g
• Sodium: 311.4mg
• Fat: 9g
• Carbohydrates: 27.3g
• Protein: 4.6g

Keywords: potato side dish

Now, I’m off to re-pack so we can get on the road.  Next time I post I’ll make you jealous with some fun vacation pics. 🙂