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5 from 2 votes

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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dishes
Cuisine: Italian
Keyword: Vegetarian
Servings: 6 Servings
Calories: 209kcal


The Pesto:

The Potatoes:


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.


Weight Watchers Points: 5 (Points+), 4 (Old Points)


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