Creamer Potatoes with Red Pepper Cashew Pesto
Take potatoes to a new level with a red pepper and cashew pesto that's bursting with flavor!
Servings: 6 Servings
Calories: 209kcal
Ingredients
The Pesto:
- 2 roasted bell pepper chopped (see How to: Roast a Bell Pepper)
- 3 tablespoons raw unsalted cashews
- 1 garlic clove chopped
- ¼ cup chopped flat-leaf parsley
- 3 tablespoons grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup extra virgin olive oil
The Potatoes:
- 1 ½ pounds Terrific Trio or other Little Potato Company creamer potatoes
- minced flat-leaf parsley for garnish
Instructions
The Pesto:
- In the bowl of a food processor, combine the roasted red bell peppers, cashews, garlic, parsley, Parmesan cheese, salt and pepper. Pulse until combined.
- While the food process is running, slowly pour in the olive oil. Process until smooth, scraping down the sides as needed.
The Potatoes:
- Place the potatoes in a large pot of cold, lightly salted water. Bring to a boil, reduce to medium-high and cook until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Take care not to overcook so that the potatoes do not start to fall apart.
- Drain the potatoes.
- Transfer the pesto to a large skillet and warm the pesto over medium heat.
- Add the potatoes and stir to coat.
- Transfer to a serving dish, garnish with parsley and serve.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Calories: 209kcal | Carbohydrates: 22g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 313mg | Potassium: 542mg | Fiber: 3g | Sugar: 1g | Vitamin A: 295IU | Vitamin C: 31.5mg | Calcium: 52mg | Iron: 1.5mg
