PESTO POTATOES

Pesto Potatoes image

Provided by Marian Burros

Time 30m

Yield 3 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds small new potatoes
1 large clove garlic
Bunch fresh basil to yield 1 cup lightly packed basil leaves
1 1/2 cups reduced-fat ricotta
1/2 cup nonfat plain yogurt
2 ounces blue cheese
2 teaspoons sherry wine vinegar
Freshly ground black pepper to taste
2 tablespoons pine nuts

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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