PESTO POTATOES

Pesto Potatoes image

This hearty potato dish keeps warm during our long Alaskan winters. Each summer, I make lots of homemade pesto and freeze it to enjoy throughout the year.

Provided by Taste of Home

Time 1h

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 cup firmly packed fresh basil leaves
1/2 cup packed fresh parsley
1/2 cup grated Parmesan or grated Romano cheese
1/4 cup chopped walnuts
1 garlic clove
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/2 cup olive oil, divided
4 large potatoes, peeled and cubed
5 plum tomatoes, cut into 1/4-inch slices
2 cups shredded mozzarella cheese

Steps:

In a food processor or blender, combine the first seven ingredients. Cover and process until smooth. While processing, gradually add 1/4 cup oil in a steady stream., In a large roasting pan, combine potatoes and tomatoes; drizzle with remaining oil. Top with basil mixture; toss to coat. , Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 402 calories, Fat 24g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 583mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.

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