Potatoes with Herb and Almond Pesto

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Potatoes with Herb and Almond Pesto
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
400
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie400 cal.(19 %)
Protein10 g(10 %)
Fat21 g(18 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage5.8 g(19 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E6.6 mg(55 %)
Vitamin K38.5 μg(64 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.9 mg(49 %)
Vitamin B₆0.4 mg(29 %)
Folate58 μg(19 %)
Pantothenic acid1.1 mg(18 %)
Biotin1.2 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C57 mg(60 %)
Potassium1,140 mg(29 %)
Calcium92 mg(9 %)
Magnesium102 mg(34 %)
Iron4.7 mg(31 %)
Iodine9 μg(5 %)
Zinc1.8 mg(23 %)
Saturated fatty acids2.5 g
Uric acid54 mg
Cholesterol0 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
1 handful Basil (leaves picked)
1 handful oregano (leaves picked)
1 handful Lemon thyme (leaves picked)
1 handful parsley (leaves picked)
½ cup blanched almonds
cup olive oil
35 ozs small, waxy potatoes (halved lengthways)
2 sprigs rosemary
How healthy are the main ingredients?
potatoalmondolive oilBasiloreganoparsley

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a large baking tray with grease-proof paper.
2.
Put the basil, oregano, thyme and parsley leaves in a large mixer with the almonds and blend to a fine purée. Add enough oil to achieve the desired consistency. Season to taste with salt and ground black pepper.
3.
Put the potatoes on the tray, cut side up. Brush lightly with some of the herb sauce, season with salt and ground black pepper and lay the rosemary on top. Bake in the oven for approx. 40 minutes. Use a small knife to check the potatoes are cooked through.
4.
Remove from the oven and serve with the rest of the herb sauce as a dip.

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