Description
A fresh tasting potato side dish
Ingredients
Scale
- 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!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 204
- Sugar: 3.25g
- Sodium: 311.4mg
- Fat: 9g
- Carbohydrates: 27.3g
- Protein: 4.6g