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.
PrintLemony pesto potatoes {dairy-free, nut-free, gluten-free}
A fresh tasting potato side dish
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: serves 6 - 8 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 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. 🙂
Anything is better with pesto on it! This would be perfect for summer. Yum, yum!
I don’t know why I’ve only put pesto on pasta before. This has opened a whole new world!
Aw, it is so much harder with kids – especially when one is actively working against you! These potatoes look so good – I’ve been meaning to try pesto on potatoes but haven’t gotten to it yet 🙂 They look so yummy. Have a great trip!
Hope you have a great vacation too!
I’m half Italian and can tell you that pesto is pesto…even without the cheese and nuts! 🙂 I just posted a recipe for a nut and dairy free pesto today too!
Oh, good to hear! I’m off to check out your recipe now. 🙂
I love pesto-I bet it is fabulous on potatoes! And have fun on vacation 😀
Oh nooooooo! Husbands are a gift from God 🙂 Truly, they are. (but golly sometimes it’s hard to keep calm and carry on) I just try to smile and wonder what on earth it is that I do that drives him bonkers.
Enjoy your vacation! Make lots of memories and find some time to relax, mama! 🙂