Pesto with Grilled Potatoes and Basil
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
134
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 134 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 64 mg | (2 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For Pesto
- 2 cups fresh Basil (packed)
- 2 garlic cloves (minced)
- ¼ cup Pine nuts
- ½ cup extra virgin olive oil
- ½ cup freshly grated Parmesan
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- For Potatoes
- 48 ozs medium-sized Red pepper flakes
- ¼ cup extra virgin olive oil
- kosher salt (to taste)
- freshly ground peppers (to taste)
Preparation steps
1.
For Pesto:
2.
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth. Add the cheese and pulse until combined. Season with salt and pepper.
3.
For Potatoes:
4.
Place potatoes into large pot and completely cover with cold salted water. Bring to a boil and then reduce heat to low and simmer for 10-15 minutes or until fork tender. Drain and let cool.
5.
When cool enough to handle, cut potatoes in half. Toss with olive oil; season with salt and pepper.
6.
Grill over high heat for 5 to 7 minutes, turning occasionally, until grill lines are apparent.
7.
Drizzle pesto over potatoes and serve. Garnish with fresh basil leaves, if desired.
