PESTO POTATOES
Provided by Marian Burros
Categories weekday, side dish
Time 30m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Scrub but do not peel the potatoes, and cook them in water to cover for 10 to 20 minutes, depending on their size. Do not let potatoes get mushy.
- Turn on the food processor, and put the garlic through the feed tube to process.
- Wash, dry and remove basil leaves from the stems. Add the basil, ricotta, yogurt, blue cheese and vinegar to the processor work bowl. Blend throughly. Season to taste with pepper, and mix in pine nuts.
- When potatoes are cooked, drain, and cut in halves or quarters, depending on size. Toss with sauce, and serve.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 26 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 14 grams, Sodium 367 milligrams, Sugar 6 grams
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