Photo: Lars Blankers
Roasted Walnut Pesto Potatoes
9 ingredients
15 min
8 servings
openrecipes
"Potatoes roasted with garlic and olive oil are tossed with homemade pesto with walnuts for a truly memorable side dish."
Estimated Nutrition (whole recipe, rough)
431
Calories
12g
Protein
26g
Fat
41g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons Carapelli® Organic Extra Virgin Olive Oil
- 2 pounds red potatoes, cut into 1-1/2 inch chunks
- 1 teaspoon coarse sea salt or kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, peeled
- 3/4 cup packed Italian parsley leaves without stems
- 1/4 cup packed fresh basil leaves
- 1/2 cup walnut pieces
- 1/2 cup shredded Pecorino-Romano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes